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.
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)
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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
- 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.
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