Ingredients for Oatmeal Banana Pancakes With Pomegranate Syrup
- Pomegranate Juice
- 1/4 cup honey
- 2 ripe bananas
- Banana
- Low Fat Milk
- Pure Vanilla Extract
- 1/2 cup rolled oats
- Whole Wheat Flour
- Kosher Salt
- 2 teaspoons baking powder
- 2 large egg whites, whipped to stiff peaks
- Olive Oil Flavored Cooking Spray
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How to Make Oatmeal Banana Pancakes With Pomegranate Syrup
- In a small saucepan, whisk together 1 cup pomegranate juice and 1/4 cup honey.
- 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.
- Remove from heat and let the pomegranate syrup cool completely.
- In a blender, combine 2 ripe bananas, 1/2 cup milk, and 1 teaspoon vanilla extract. Blend until completely smooth.
- 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.
- Gently fold the banana puree into the dry ingredients until just combined. Do not overmix.
- Carefully fold in the 2 whipped egg whites until just combined.
- Heat a large nonstick griddle or frying pan over medium heat and coat with cooking spray.
- Pour 1/4 cup of batter onto the hot griddle for each pancake (about 5-inch pancakes).
- Cook for 1 1/2 minutes per side, or until golden brown and cooked through.
- 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