Oatmeal & Banana Pancakes With Pomegranate Syrup

Name: Oatmeal & Banana Pancakes With Pomegranate Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pomegranate Syrup; 1 cup pomegranate juice; 2 tablespoons honey; Pancakes; 3 medium bananas; 1 sliced banana (to garnish); 1/2 cup low-fat milk; 1/2 teaspoon pure vanilla extract; 1 cup rolled oats, ground to a course flour in food processor; 1/4 cup rolled oats; 1/2 cup whole wheat flour; 1/4 teaspoon kosher salt; 2 teaspoons baking powder; 2 egg whites, whipped to soft peaks; olive oil flavored cooking spray

Servings: persons

Pomegranate Syrup
1 cup pomegranate juice
2 tablespoons honey
Pancakes
3 medium bananas
1 sliced banana (to garnish)
1/2 cup low-fat milk
1/2 teaspoon pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
2 egg whites, whipped to soft peaks
olive oil flavored cooking spray

1
Whisk juice and honey together in saucepot.
2
Bring mixture to boil over medium high heat, then drop the heat to medium.
3
Simmer mixture and reduce it to syrup, about 15 minutes.
4
Remove from heat and let syrup cool before using.
5
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
6
In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
7
Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
8
Gently fold in the whipped egg whites into batter.
9
Heat a large nonstick griddle coated wtih cooking spray over medium heat.
10
Drop 1/4 cup batter for 5-inch pancakes onto griddle.
11
Cook until lightly browned, about 1 1/2 minutes per side.
12
Serve with banana slices and a drizzle of pomegranate syrup.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Pomegranate Syrup, 1 cup pomegranate juice, 2 tablespoons honey, Pancakes, and more.

Yes, Oatmeal & 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.

That's it — enjoy your meal!