BATTER:

3 lg. eggs
1 c. sifted flour
3 tsp. baking powder
1/2 c. low fat milk
2 tbsp. vegetable oil
2 lg. bananas, mashed

TOPPING:

1 banana, sliced
Maple syrup, warmed
1/2 c. pecans, chopped

In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk and oil. Stir in bananas. On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges become dry, about 2 minutes per side. Top with banana slices. Drizzle with maple syrup and sprinkle with pecans.