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- 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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