Recipe - Banana Buttermilk Pancakes

1 One half cup Whole wheat pastry flour
1 tablespoon Sugar
1 teaspoon Baking soda
1 Three fourths cup Nonfat buttermilk; (1 pkg)
One fourth cup Egg Beaters® 99% egg
substitute
1 One half Banana; medium, cut or sliced up
1 One half cup Wheat germ; toasted

Combine the flour, sugar, and baking soda in a mediumsized bowl, and stir
to mix well. Add the buttermilk and egg substitute, and stir to mix well.
Fold in the bananas and wheat germ.

Coat a griddle or large skillet with nonstick cooking spray, and preheat
over medium heat until a drop of water sizzles when it hits the heated
surface. If using an electric griddle, heat the griddle according to the
manufacturer's directions.

For each pancake, our One fourth cup of batter onto the griddle, and spread into a
4inch circle. Cook for 1 minute and 30 seconds, or until the top is bubble
and the edges are dry. Turn and cook for an additional minute, or until the
second side is golden brown. As the pancakes are done, transfer them to a
serving plate and keep warm in a preheated oven.

Serve hot, topped with honey or maple syrup.

VARIATION: To make Banana Buckwheat Pancakes, substitute Three fourths cup of
buckwheat flour for Three fourths cup of the whole wheat flour.

Recipe by: Brand Name FatFighter's Cookbook by Sandra Woodruff, Posted to
MCRecipe Digest V1 #757 by teech teech@concentric.net on Aug 23, 1997