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    You are in: Home / Recipes / Oatmeal & Banana Pancakes With Pomegranate Syrup Recipe
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    Oatmeal & Banana Pancakes With Pomegranate Syrup

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    Vino Girl's Note:

    From Clean Eating Magazine May/June 2009

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    Ingredients:

    Servings:

    Units: US | Metric

    Pomegranate Syrup

    Pancakes

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Oatmeal & Banana Pancakes With Pomegranate Syrup

    Serving Size: 1 (187 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.0
     
    Calories from Fat 15
    55%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 1.0 mg
    0%
    Sodium 223.1 mg
    9%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 4.9 g
    19%
    Sugars 16.8 g
    67%
    Protein 6.8 g
    13%

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