banana-pecan pancakes

Ingredients:

1 cup all-purpose flour 1/2 cup yellow cornmeal 1/4 cup oat bran 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups low-fat buttermilk 1/3 cup mashed ripe banana 2 tablespoons reduced-calorie stick margarine, melted 2 teaspoons honey 1 large egg 1/4 cup chopped pecans, toasted Cooking spray 6 tablespoons maple syrup

Instructions:

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next four ingredients (flour through salt) in a large bowl. Combine buttermilk and next four ingredients (buttermilk through egg); add to flour mixture, stirring until smooth. Fold in pecans. 2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with syrup. Makes 12 (4-inch) pancakes.

Calorie Breakdown:

Calories: 149 Protein: 4 Carbs: 25 Fat: 4