Banana Pancakes with Walnut Honey

I just bought a new cook book this week and this is the first recipe out of it that I have tried.

This comes from the Flat Belly Diet Cookbook. I am not following their diet however, I thought the recipes would be good to try so I bought the book. Plus I am truly hoping some of the recipes will help me flatten my belly :)

Let me start by saying that my 4 year old LOVED these pancakes(minus the walnuts of course) and helping me mix it all together.

I made pre-made their recipe for Easy Pancake Mix the day before, You will need to make this for the banana pancake recipe.

Here is the recipe for the mix:

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry flour (I did not have the pastry flour so I just used the whole wheat flour I had in the pantry)

6 tablespoons yellow cornmeal

6 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Combine the all-purpose flour, pastry flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl and mix well. Store in a cool, dry place.

This mix contains more fiber than a box mix from the store and the book says it can be used in their waffle recipes as well. Plus you know exactly what you are eating....no additives :)

OK so here is the recipe for the banana pancakes:

PANCAKES

1 1/3 cups EASY PANCAKE MIX (recipe above)

1/4 teaspoon ground cinnamon

1 cup low-fat buttermilk

1/4 cup water

1 egg

1 tablespoon canola oil

1 teaspoon vanilla extract

1 large banana, halved lengthwise and cut into thin slices

WALNUT HONEY

1/2 cup walnuts, chopped

1/3 cup honey

1 tablespoon water

1) To prepare the pancakes: combine the pancake mix and cinnamon in a large bowl. Combine the buttermilk, water, egg, oil, and vanilla extract in a separate bowl. Whisk into the pancake mix and stir until smooth. Fold in the banana. Set aside.

2) To prepare the walnut honey: combine the walnuts, honey and water in a small bowl

3) Coat a large nonstick skillet with cooking spray and set over medium heat. Add the pancake batter in scant 1/4 cupfuls and cook, in batches, for about 2 minutes or until the pancakes have puffed and the undersides are lightly browned. Turn the pancakes and cook for about 2 minutes longer or until lightly browned. Serve with the walnut honey.

This is supposed to make 4 servings (3 pancakes each) but I think I ended up with 2 or 3 short of that myself.