Banana-Filled Graham Cracker Pancakes

• 4oz graham crackers, broken into pieces
• 3/4 cup all-purpose or whole wheat flour
• 3/4 tsp baking soda
• 1 tsp baking powder
• 5 Tbl sugar
• 1/2 tsp salt
• 3 eggs, yolks separated
• 1 3/4 cups buttermilk
• 6 Tbs unsalted butter, melted
• 2 bananas, peeled and cut into 1/2" dice
• 1 cup heavy cream
• Maple syrup for serving

1. Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt, pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.
2. Using electric mixer, beat egg whites on high speed until stiff but not till dry peaks form, 1-2mins. Gently stir whites into batter in 2 additions.
3. Put 1/2 tsp butter in each well of filled-pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5mins. Using 2 skewers, flip pancakes over; cook about 3 mins more. Transfer pancakes to plate. Repeat with remaining batter.
4. In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup.

graham crackers, whole wheat flour, baking soda, baking powder, tbl sugar, salt, eggs, buttermilk, butter, bananas, heavy cream, maple syrup

Taken from www.epicurious.com/recipes/member/views/banana-filled-graham-cracker-pancakes-1269753 (may not work)