Banana-Pecan Corn Meal Pancakes Recipe

Growing up, my family and I would always tweak our favorite pancake recipe from Craig Claiborne's 1961 New York Times Cook Book, adding a little bit of whole wheat flour instead of white flour, and Gray's JonnyCake Corn Meal for added texture.  Living in New York City, it’s hard to find my beloved Gray’s, and I don’t always have flour and baking soda on hand, having recently moved. I developed this banana pancake recipe for those times when I’m in a pinch. It’s healthy, too—the cornmeal adds fiber, while instead of oil, I use plain or vanilla yogurt to keep the fat down.