1 cup low-fat milk
1 egg
1 banana diced
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup whole wheat flour
1 Tbs. sugar
1 Tbs. vegetable oil
1-1/2 tsp. baking powder
1 tsp. soft margarine
sprig of mint (optional)

In a blender or food processor, blend together flour, cornmeal, whole wheat flour, sugar and baking powder. Add egg, milk and oil; process until mixed. Stir in banana.

Heat hot skillet over medium heat until hot; add margarine. Pour in batter, 1/4 cup for each pancake; cook for about one minute or until bubble forms on the surface and underside is golden color. Turn and cook until bottom is browned.