Ingredients:
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1 small ripe banana, mashed
2 Tablespoon brown sugar
1 Tablespoon vinegar
1 1/4 cups soymilk or rice milk

How to make this recipe:
Stir the flour, cornmeal, baking powder, baking soda and salt together in a mixing bowl. In a separate bowl, combine mashed banana, brown sugar, vinegar and 1 cup of soymilk or rice milk. Add to the flour mixture and stir just enough to remove lumps and make a pourable batter.

Add a bit more soymilk if the mixture seems too thick. Preheat a nonstick skillet or griddle. Spray lightly with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook until the tops bubble. Turn with a spatula and cook the other side until golden brown, about 1 minute. Serve immediately. Makes 16 3-inch pancakes Serve these with fresh fruit, fruit preserves or maple syrup.

Nutrition information: Per pancake: 44 calories, 0g fat, 0 mg cholesterol.

Recipe from: Cindy Sanchez - www.PracticalKitchen.com