Oatmeal & Banana Pancakes With Pomegranate Syrup |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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From Clean Eating Magazine May/June 2009 Ingredients:
1 cup pomegranate juice |
2 tablespoons honey |
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 |
Directions:
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.
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