Ingredients for 1 servings:
1. 1 1/2 cups all-purpose flour
2. 1/2 cup whole wheat flour
3. 1 1/2 teaspoons baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 3/4 cups low-fat buttermilk
7. 2 tablespoons butter or 2 tablespoons margarine, melted
8. 1 egg
9. 3 tablespoons honey
10. 1/2 teaspoon vanilla
11. 3/4-1 cup mashed ripe banana (About 2 lg.)

Directions:
1. Combine both flours, baking powder, baking soda and salt; set aside.
2. In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
3. Add to dry ingredients, stirring just until moistened.
4. Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
5. Heat over medium heat.
6. For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
7. Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
8. Turn over and cook other side until lightly browned.
9. Serve immediately.
10. Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.