1-1/2 cups whole wheat pastry flour
1 tbsp sugar
1 tsp baking soda
1-3/4 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
2 cups sliced bananas (about 2 medium)
1/2 cup nonfat or low-fat granola
Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Stir in the buttermilk and egg whites. Fold in the bananas and granola.
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.
For each pancake, pour 1/4 cup of batter onto the griddle and spread into a 4-inch circle. Cook for 1-1/2 minutes or until the tops are bubbly 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.
Makes 16 pancakes.