Buttermilk-Banana Pancakes with Pomegranate Syrup

DHalaby73

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)

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
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.

Nutritional Information
Calories:
315 (11% from fat)
Fat:
4g (sat 1g,mono 0.5g,poly 0.3g)
Protein:
5.7g
Carbohydrate:
66.6g
Fiber:
1.4g
Cholesterol:
37mg
Iron:
3.3mg
Sodium:
312mg
Calcium:
128mg