Oatmeal & Banana Pancakes With Pomegranate Syrup

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.