Banana-Cornmeal Crunch Pancakes

Banana-Cornmeal Crunch Pancakes (Adapted from Veg Times)

1 cup whole wheat pastry flour
1/3 cup whole yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 medium very ripe bananas, coarsely mashed
1 1/2 cups vanilla yogurt
1 large egg
2 tablespoons brown rice syrup
1 1/2 tablespoons canola oil
1/4 cup chopped toasted almonds

In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

In a medium bowl, whisk together mashed bananas, yogurt, egg, brown rice syrup and oil until well combined. Pour into the dry ingredients and gently fold until the mixture is just combined. Stir in toasted nuts and set batter aside to rest for 10 minutes.

Heat nonstick griddle over medium heat. Coat with nonstick spray.

Scoop about 1/4 cup batter onto the griddle for each pancake - cook until bubbles appear near edges of pancakes - about 3 minutes. Carefully flip and continue to cook until the bottoms are golden - about 2 minutes.

Makes about 12 pancakes.

Just found the recipe? Click here to see where we talked about it!