6 servings (serving size: 3 pancakes and about 2 tablespoons syrup)
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
How to Make It
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.
I didn't have all the ingredients so sub. Almond milk for buttermilk and omitted the cream of wheat. They came out well. They taste quiet banana like, but I like banana. I also used 50% wheat flour and 50% all purpose.
These are awesome! The batter can be just a bit too thick so I usually use add a bit more buttermilk. I also usually use more pom juice than maple in the syrup. I keep the extra syrup and use it on other pancakes too! I also use pure pomagranate juice too. It makes the sweetness perfectly balanced.
Served this for breakfast with my roommates and we loved the recipe. It was easy to make and the banana wasn't overpowering. Definitely going to put it in my "good for guests" file. It did make a LOT of syrup, so next time I'd cut the recipe in half.
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