Oatmeal Banana Pancakes With Pomegranate Syrup
From clean eating magazine may/june 2009
Steps
Whisk juice and honey together in saucepot.
Bring mixture to boil over medium high heat , then drop the heat to medium.
Simmer mixture and reduce it to syrup , about 15 minutes.
Remove from heat and let syrup cool before using.
To make pancakes , add bananas , milk and vanilla to blender and puree until smooth.
In large mixing bowl , whisk together ground oats , rolled oats , flour , salt and baking powder.
Fold banana puree into dry ingredients to a form a thick batter , taking care not to overwork it.
Gently fold in the whipped egg whites into batter.
Heat a large nonstick griddle coated wtih cooking spray over medium heat.
Drop 1 / 4 cup batter for 5-inch pancakes onto griddle.
Cook until lightly browned , about 1 1 / 2 minutes per side.
Serve with banana slices and a drizzle of pomegranate syrup.
Ingredients
pomegranate juice, honey, bananas, banana, low-fat milk, pure vanilla extract, rolled oats, whole wheat flour, kosher salt, baking powder, egg whites, olive oil flavored cooking spray