Banana Oatmeal Pancakes
Bored with the same old pancake recipes? These are a delicious change of pace!
Serves: 6
  • 1 cup pomegranate juice
  • 2 Tbsp. honey
  • 3 medium bananas
  • ½ cup low fat milk
  • ½ tsp. vanilla extract
  • 1 cup rolled oats, ground into a coarse flour in a food processor
  • ¼ cup rolled oats
  • ½ cup coconut or almond flour
  • ¼ tsp. sea salt
  • 2 tsp. baking powder
  • 2 egg whites, whipped to soft peaks
  • Extra virgin olive oil or coconut oil
  1. Make pomegranate syrup: Whisk juice and honey together in a small saucepan. Bring mixture to a boil over medium high heat and then reduce heat to medium. Simmer mixture and reduce it to a syrup, about 15 minutes.
  2. Remove from heat and let mixture cool slightly.
  3. Make pancakes: Add bananas, milk and vanilla to a blender or food processor and puree until smooth.
  4. In a large mixing bowl whisk together ground oats, rolled oats, flour, salt and baking powder.
  5. Fold banana puree into dry ingredients to form a thick batter.
  6. Do not overmix.
  7. Gently fold whipped egg whites into batter.
  8. Heat a large nonstick griddle over medium heat. Add 1 tsp. oil to griddle. Add ¼ cup batter for each pancake, making sure to leave enough room for each one. Cook until lightly browned, about 1 ½ minutes per side.
  9. Keep pancakes in warm oven while the others cook.
  10. Serve with a drizzle of pomegranate syrup.
Nutrition Information
Serving size: 1 pancake Calories: 200 Fat: 2 g Carbohydrates: 41 g Sugar: 11 g Fiber: 5 g Protein: 7 g