1 C Pomegranate juice
2 tbsp honey
3 medium bananas, plus 1 sliced banana for garnish
1/2 C low fat milk
1/2 tsp pure vanilla extract
1 C rolled oats, ground to a course flour in a food processor (about 3/4 C ground oats)
1/4 C rolled oats
1/2 C Whole WHeat Pastry Flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites whipped to soft peaks
olive oil cooking spray
To make syrup, whisk juice and honey together in a small, non-reactive saucepan. Bring mixture to a boil over med. high heat, then drop the heat to medium. Simmer and reduce into a syrup, about 15 minutes. Let cool slightly before using.
For pancakes, add bananas, milk and vanilla to a blender or food processor and puree until smooth. In a large Bowl, whisk together all dry ingredients. Fold banana puree into the dry ingredients to form a thick batter. Do not over mix. Gently fold in beaten egg whites. Cook over medium heat using cooking spray. Drop 1/4 of batter onto hot skillet and cook as you would regular pancakes. These do not bubble like regular batter does, so you need to watch them. Serve with banana slices and pomegranate syrup.
Makes 12 pancakes
Nutrition for 2 pancakes and 1 tbsp syrup - Calories 200, Total fat 2 g, Sat. fat. 0 g, Carbs 41 g, Fiber 5 g, Sugars 11 g, Protein 7 g, Sodium 115 g, Cholesterol 0 mg.
I made an entire batch of these and after they were cool, put 2 pancakes separated by parchment paper in baggies, then put those baggies in a larger one and put in the freezer. Reheat in microwave for 30 seconds and they are absolutely perfect. Breakfast on the go!