Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts syrup).
Calories 433 (31% from fat); Protein 11.6g; Fat 13.7g (sat 3.1g, mono 5.2g, poly 3.9g); Carb 67.4g; Fiber 3.8g; Chol 74mg; Iron 2.8mg; Sodium 492mg; Calc 239mg
This was prety much a dismal failure, but I don't think it was because of the recipe. They do desrve another try, so I am posting them here. I had never made pancakes before, so there was a little problem with that, and the bananas appeared to be *too* ripe (they were orange-ish and hard instead of mushy...).
* From the Polka Dot Cottage, 1-201-822-3627, Nj's Bbs for Homemakers!