Oatmeal & Banana Pancakes With Pomegranate Syrup

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Total Time
15 mins
22 mins

From Clean Eating Magazine May/June 2009

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  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.