Chobani Banana Nut Bread Pancakes

Servings - 4   Serving Size - 2 pancakes (1/2 cup batter)   Points Plus per serving - 6 Points+
Calories - 210,   Total Fat - 6.1g,   Carb. - 30.4g,   Protein - 9.7g,   Fiber - 1.5g

3/4 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. fresh grated nutmeg
1 tsp. brown sugar 
1/4 cup eggbeaters (or 1 egg white)
1/2 cup skim milk
1/2 medium sized ripe banana (7"-7 7/8" long), finely diced
1/4 cup coarsely chopped walnuts

1.  In large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar.
2.  In a large glass measure (or small bowl) combine the yogurt, eggbeaters, and milk.  Add the wet ingredients to the dry and mix until just combined.  Fold in the banana pieces and walnuts.  Allow to stand for 5 minutes.  

3. Heat non-stick skillet on med heat until hot.  Spray surface with cooking spray and put 1/4 cup batter onto hot pan.  Cook until edges appear dry.  Flip and cook on other side until done.  Repeat with rest of batter.  Recipe will yield approximately 8 pancakes.  Garnish with more bananas and cinnamon, if desired.