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Whole Grain Pancakes with Bananas and Pecans Recipe

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Whole Grain Pancakes with Bananas and Pecans
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Ingredients

  • Whole Grain Pancakes with Bananas and Pecans – Printer Friendly Recipe
  • Makes about 2-dozen small (about 3-inches in diameter) pancakes
  • Adapted from the recipe for Whole Grain Pancakes in The Gourmet Cookbook edited by Ruth Reichl
  • 1 ¼ cups whole wheat flour
  • 1/3 cup medium ground cornmeal (not self-rising)
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, separated
  • 1 ½ cups plus 2 tablespoons whole milk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large banana, peeled and chopped
  • 1/3 cup chopped pecans
  • Cooking spray or additional vegetable oil for brushing skillet
  • For serving: butter, maple syrup

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