Oatmeal & Banana Pancakes With Pomegranate Syrup

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 oat, ground to a course flour in food processor
• 1/4 cup rolled oat
• 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. 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.