Buttermilk-Banana Pancakes With Pomegranate Syrup Recipe

Name: Buttermilk-Banana Pancakes With Pomegranate Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes:; 1 cup all-purpose flour (about 4 1/2 ounces); 1 tablespoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat); 1 1/4 cups low-fat buttermilk; 1 tablespoon canola oil; 1/2 teaspoon vanilla extract; 1 large egg; 1 cup mashed banana (about 1 large); Syrup:; 1/2 cup pomegranate juice; 1/2 cup maple syrup; 2 tablespoons pomegranate juice; 2 teaspoons cornstarch

Servings: persons

Pancakes:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana (about 1 large)
Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch

1
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
2
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
3
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pancakes:, 1 cup all-purpose flour (about 4 1/2 ounces), 1 tablespoon sugar, 1/2 teaspoon baking soda, and more.

Yes, Buttermilk-Banana Pancakes With Pomegranate Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Banana Pancakes With Pomegranate Syrup

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