Banana-Hazelnut Pancakes

1 medium very ripe banana
2 eggs, lightly beaten
2 cups reduced--fat buttermilk baking mix (Bisquick)
1 cup nonfat milk
3/4 cup hazelnuts, coarsely chopped
Shortening for greasing griddle
Warm maple syrup

Mash banana in medium bowl. Stir in eggs.

Add baking mix alternately with milk, stirring just enough to moisten baking mix. Fold in hazelnuts.

For each pancake, pour 1/4 cup batter onto lightly greased hot griddle. Cook until bubbles form and begin to break on upper surface and edges look dry, 1 to 2 minutes. Turn and cook second side 1 more minute.

Serve with warm syrup.

Makes about 12 pancakes