Buttermilk-Banana Pancakes with Pomegranate Syrup

The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning.

Yield: 6 servings (serving size: 3 pancakes and about 2 tablespoons syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 11%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.7g
  • Carbohydrate: 66.6g
  • Fiber: 1.4g
  • Cholesterol: 37mg
  • Iron: 3.3mg
  • Sodium: 312mg
  • Calcium: 128mg

Ingredients

  • Pancakes:
  • 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)
  • Syrup:
  • 1/2 cup pomegranate juice
  • 1/2 cup maple syrup
  • 2 tablespoons pomegranate juice
  • 2 teaspoons cornstarch

Preparation

  1. 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.
  2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
  3. 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.
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