Banana Pancakes

I added the walnuts after we made banana walnut pancakes at the Lifestyle Center for the Nedley Depression Recovery Program. You can leave them out, but they add a nice crunch, as well as a punch of omega-3. The banana replaces the need eggs and oil, making this recipe much lower in fat.

1 cup cornmeal
1 cup flour (just about any type of flour will work here, I like barley the best, but whole wheat, spelt, garbanzo, buckwheat and others work great also)
1 Tbsp Truvia sweetener blend
1 Tbsp aluminum free baking powder
1 tsp salt (can reduce)
1 ripe banana, mashed well
1 cup almond milk
1 cup water
Chopped walnuts, optional

Whisk dry ingredients together until well mixed. Add remaining ingredients except walnuts and stir until just mixed. You can stir in walnuts at this stage, or sprinkle them on top of freshly poured batter. Pour desired amount of batter in a hot griddle, cook until edges are firm, flip, and cook for a few minutes more. Serve hot with banana slices on top and the syrup of your choice (just, please, no high fructose corn syrup - read the label on your syrup bottle!).

Variations:

Peanut Butter Pancakes - omit walnuts and banana. Add 1/4 cup natural, unsweetened, no oil added peanut butter with the liquid ingredients, or add 1/4 cup peanut butter powder with the dry ingredients. If using the peanut butter powder, you may want to add more liquid to get your desired batter consistency. You can substitute the walnuts with carob or chocolate chips for an extra special treat. Serve with syrup, jelly/jam, or with carob or chocolate sauce (recipe to come).

Blueberry Pancakes - omit banana and replace with 1 Tbsp flax or chia seed meal, or use a very small banana. Place blueberries on freshly poured batter. Serve with syrup or blueberry sauce (recipe to come).