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Rating: 4 stars
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The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning.

Sarah Lacamoire
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

315 calories; calories from fat 11%; fat 4g; saturated fat 1g; mono fat 0.5g; poly fat 0.3g; protein 5.7g; carbohydrates 66.6g; fiber 1.4g; cholesterol 37mg; iron 3.3mg; sodium 312mg; calcium 128mg.
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