Oatmeal Banana Pancakes With Pomegranate Syrup Recipe

Fluffy oatmeal banana pancakes drizzled with homemade pomegranate syrup – a healthy and delicious breakfast or brunch recipe inspired by Clean Eating Magazine (May/June 2009). This recipe is quick, easy, and perfect for a weekend treat or a healthy weekday morning.

Prep Time 15 mins
Cook Time 37 mins
Calories 227.7 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Oatmeal Banana Pancakes With Pomegranate Syrup 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oatmeal Banana Pancakes With Pomegranate Syrup

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How to Make Oatmeal Banana Pancakes With Pomegranate Syrup

  1. In a small saucepan, whisk together 1 cup pomegranate juice and 1/4 cup honey.
  2. Bring the mixture to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes, or until the mixture has reduced to a syrupy consistency.
  3. Remove from heat and let the pomegranate syrup cool completely.
  4. In a blender, combine 2 ripe bananas, 1/2 cup milk, and 1 teaspoon vanilla extract. Blend until completely smooth.
  5. In a large mixing bowl, whisk together 1 cup ground oats, 1/2 cup rolled oats, 1 cup all-purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
  6. Gently fold the banana puree into the dry ingredients until just combined. Do not overmix.
  7. Carefully fold in the 2 whipped egg whites until just combined.
  8. Heat a large nonstick griddle or frying pan over medium heat and coat with cooking spray.
  9. Pour 1/4 cup of batter onto the hot griddle for each pancake (about 5-inch pancakes).
  10. Cook for 1 1/2 minutes per side, or until golden brown and cooked through.
  11. Serve the pancakes immediately with sliced bananas and a drizzle of the cooled pomegranate syrup.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

88g

Fat

2g

Carbs

16g