Banana Whole Wheat Pancakes

• 2 cups whole wheat flour (may use 1/2 cup unbleached)
• 4 teaspoons Rumford's baking powder
• 1/4 teaspoon salt
• 3 tablespoons maple syrup, honey, or agave nectar
• 1/4 cup egg whites
• 2 cups soy milk or low fat milk
• 4 tablespoons canola or olive oil
• 3 medium bananas - sliced

In a large bowl sift together four, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350°. Pour or scoop the batter onto the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.