Buttermilk-Banana Pancakes with Pomegranate Syrup

(from Tri Chef’s recipe box)

Source: Cooking Light

Prep time: 30 minutes
Cook time: 5 minutes
Serves 6 people

Categories: Breakfast

Ingredients

  • 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

Directions

  1. 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.

  2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

  3. 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.

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

  5. NUTRITION PER SERVING

  6. LORIES 315(11% from fat); FAT 4g (sat 1g,mono 0.5g,poly 0.3g); PROTEIN 5.7g; CHOLESTEROL 37mg; CALCIUM 128mg; SODIUM 312mg; FIBER 1.4g; IRON 3.3mg; CARBOHYDRATE 66.6g

  7. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1120342

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