Banana Pancakes

More experimenting this morning!  I was seriously skeptical, but these turned out wonderful.  They have a slightly moister, chewier texture than your typical pancake, with a melt-in-your-mouth crispy crust.  They still manage to be light and fluffy, the way pancakes should be.
1 scant cup self-rising flour

2 tbsp cornmeal

3 tbsp ground flax seed

2 tsp cinnamon

2 bananas (1 mashed for batter. 1 halved lengthwise, with half chopped for batter, and the other half pan-seared for garnish)

1/4 cup applesauce

1 cup soy milk

1 tsp blackstrap molasses

peanuts, chopped, pan-roasted, and salted

Mix the wet and dry ingredients separately, then combine.  Add milk or flour as needed to get the right consistency.  Heat griddle to 350.  Use ladle to add batter to griddle.  As soon as you add the batter to the griddle, sprinkle each pancake with peanuts.  Cook on about 350, flipping when edges start to bubble.  Garnish with the pan-seared banana half.