BANANA PECAN PANCAKES

Made from whole grain flour, these pancakes incorporate the tempting combination of bananas, pecans and nutmeg.

1. Preheat oven to 350 degrees.

2. Toast in oven on cookie sheet for 3-5 minutes:

½ cup pecans, coarsely chopped

3. Meanwhile, in medium bowl, stir until blended:

1½ cups whole wheat pastry flour

¾ tsp baking powder

¼ tsp baking soda

¼ tsp nutmeg

¼ tsp salt

4. In a medium-small bowl, whisk together:

1 egg (or equivalent in egg whites)

2 Tbsp olive oil

1¼ cups rice milk (add additional milk for thinner pancakes)

5. Pour wet ingredients into dry ingredients and whisk just until blended.

6. Stir in:

1 lg ripe banana, mashed

7. Spray griddle with olive oil cooking spray and heat to medium-high. Pour ¼ cup batter per pancake onto griddle and cook until underside of pancake is golden brown. Flip pancake and cook until second side is golden brown.

8. Serve warm pancakes topped with banana slices, toasted pecans and real maple syrup. Makes 16-18 (4") pancakes.