Banana Pancakes

1 c All-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt 1 1/4 c Low-fat buttermilk
1 tb Vegetable oil
1/2 ts Vanilla extract
1 Egg
1 1/2 c Chopped ripe banana
3 tb Chopped pecans, toasted
Cinnamon-Rum Syrup

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.

Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts syrup).

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