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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Oatmeal & Banana Pancakes (with Pomegranate Syrup) Recipe

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This recipe for Oatmeal & Banana Pancakes (with Pomegranate Syrup) is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pomegranate syrup:
1 cup pomegranate juice
2 Tbsp honey
Pancakes:
3 medium bananas, plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 Tsp. pure vanilla extract
1 cup rolled oats, ground to coarse flour in a food processor (about 3/4 cup ground oats)
1/4 cup rolled oats
1/2 cup whole-wheat flour
1/4 Tsp. kosher salt
2 Tsp. baking powder
2 egg whites, whipped to soft peaks
Olive oil cooking spray
Directions:
Directions:
To make pomegranate syrup:
Whisk juice and honey together in a small non-reactive saucepan. Bring mixture to a boil over medium-high heat, then drop the heat to medium. Simmer mixture and reduce it to a syrup, about 15 minutes. Remove from heat and let syrup cool slightly before using.
To make pancakes:
Put bananas, milk and vanilla in a blender and puree until smooth. In a large mixing bowl whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to form a thick batter, taking care not to overwork it. Gently fold whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Add portions of batter (2 Tbsp. batter for small 4-inch pancakes, or 1/4 cup batter for larger 5-inch pancakes), leaving room for pancakes to expand as they cook. Cook until lightly browned, about 1 1/2 minutes per side. Keep in a warmed oven. Serve with banana slices and a drizzle of pomegranate syrup. Serves 6.

 

 

 

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