Whole Wheat Banana Walnut Pancakes

Ingredients

• 1 1/4 cup whole wheat flour
• 1/3 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, separated
• 1/4 cup vegetable oil
• 1 1/2 cup milk
• 1 ripe banana, diced or mashed
• 1/4 cup walnuts, chopped

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid. Fold in banana and walnuts. Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Spoon 2 tablespoons batter per pancake into a hot skillet, spreading if necessary to form 3-3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through. Transfer pancakes to plate and serve with Vanilla-Brown Sugar Syrup.

"You know when I sit and when I rise; you perceive my thoughts from afar. You discern my going out and my lying down; you are familar with all my ways."

Psalm 139:2-3