Best Oatmeal Banana Pancakes With Pomegranate Syrup Recipes

OATMEAL-BANANA PANCAKES

Oatmeal-Banana Pancakes image

These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.

Provided by Yoly

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

½ cup old-fashioned oatmeal
¾ cup almond milk
½ cup almond flour
1 ripe banana
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
cooking spray

Steps:

Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g

OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP

Oatmeal & Banana Pancakes With Pomegranate Syrup image

Make and share this Oatmeal & Banana Pancakes With Pomegranate Syrup recipe from Food.com.

Provided by Vino Girl

Categories Sauces

Time 37m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup pomegranate juice
2 tablespoons honey
3 medium bananas
1 sliced banana (to garnish)
1/2 cup low-fat milk
1/2 teaspoon pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
2 egg whites, whipped to soft peaks
olive oil flavored cooking spray

Steps:

Whisk juice and honey together in saucepot.
Bring mixture to boil over medium high heat, then drop the heat to medium.
Simmer mixture and reduce it to syrup, about 15 minutes.
Remove from heat and let syrup cool before using.
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
Gently fold in the whipped egg whites into batter.
Heat a large nonstick griddle coated wtih cooking spray over medium heat.
Drop 1/4 cup batter for 5-inch pancakes onto griddle.
Cook until lightly browned, about 1 1/2 minutes per side.
Serve with banana slices and a drizzle of pomegranate syrup.