Buttermilk-Banana Pancakes with Pomegranate Syrup

Buttermilk-Banana Pancakes with Pomegranate Syrup Recipe
The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning.


6 servings (serving size: 3 pancakes and about 2 tablespoons syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 11 %
Fat 4 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 5.7 g
Carbohydrate 66.6 g
Fiber 1.4 g
Cholesterol 37 mg
Iron 3.3 mg
Sodium 312 mg
Calcium 128 mg


1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana (about 1 large)
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch


To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.

Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Sarah Lacamoire,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note