Ingredients
Scale
- 1 1/4 C whole wheat flour
- 1/3 C cornmeal
- 1 Tb sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs, separated
- 1/4 C canola oil
- 1 1/2 C buttermilk
- 1 ripe banana, mashed
- 1/4 C toasted walnuts or pecans, chopped
Instructions
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In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
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In a small bowl, beat together the egg yolks, oil, and buttermilk. Pour wet mixture into the dry and mix just until combined. Do not over-mix!
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Allow the batter to sit for five minutes then add any additional buttermilk to thin the batter so it will gently fall from a spoon. Fold in banana and pecans.
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In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter completely. Cook pancakes over medium heat until golden brown, about 3 minutes per side.
Notes
To freeze, lay the cooled pancakes in a single layer on a cookie sheet. Freeze until hard then place in a freezer bag. To prepare, just pop them in a toaster!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 156
- Sugar: 4g
- Sodium: 319mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 32mg