Fluffy Oatmeal Banana Pancakes with Pomegranate Nectar
Delight in the combination of hearty oats and sweet bananas with this delightful recipe for Fluffy Oatmeal Banana Pancakes topped with a luscious homemade pomegranate syrup. Perfect for breakfast or brunch, these pancakes are not only nutritious but also incredibly satisfying. The fluffy texture from whipped egg whites enhances the pancakes, making each bite light and airy. Paired with the tangy-sweet flavor of reduced pomegranate juice and honey syrup, every forkful is a delightful experience. Ideal for sharing with family or friends, these pancakes are fueling and fun!
N/A
Servings
230
Calories
13
Ingredients
Ingredients
pomegranate juice
1 cup (none)
honey
2 tablespoons (none)
medium bananas
3 (peeled and chopped)
sliced banana
1 (for garnish)
low-fat milk
1/2 cup (none)
pure vanilla extract
1/2 teaspoon (none)
rolled oats
1 cup, ground to coarse flour (in food processor)
rolled oats
1/4 cup (none)
whole wheat flour
1/2 cup (none)
kosher salt
1/4 teaspoon (none)
baking powder
2 teaspoons (none)
egg whites
2 (whipped to soft peaks)
olive oil flavored cooking spray
as needed (for greasing the griddle)
Instructions
1
In a small saucepan, whisk together pomegranate juice and honey. Heat over medium-high until boiling, then reduce to medium and let simmer for about 15 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency. Remove from heat and set aside to cool.
2
In a blender, combine three ripe bananas, low-fat milk, and vanilla extract. Puree until completely smooth to form a banana mixture.
3
In a large mixing bowl, combine the ground oats, whole rolled oats, whole wheat flour, kosher salt, and baking powder, whisking together until well mixed.
4
Gently fold the banana mixture into the dry ingredients until just combined, being careful not to over-mix the batter.
5
In a separate bowl, whip the egg whites until soft peaks form. Carefully fold the whipped egg whites into the pancake batter until no streaks remain.
6
Heat a large nonstick griddle or skillet over medium heat and lightly coat with olive oil cooking spray.
7
Pour 1/4 cup of the batter onto the griddle for each pancake. Cook for approximately 1.5 minutes on each side or until they are golden brown.
8
Serve the pancakes warm, garnished with banana slices and a generous drizzle of the pomegranate syrup.
Nutrition Information
3.3g
Fat
42.5g
Carbs
5g
Protein
4g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Fluffy Oatmeal Banana Pancakes with Pomegranate Nectar.
How many calories are in a serving of these pancakes?
There are 230 calories per serving.
What makes the pancakes fluffy?
The fluffiness comes from whipping egg whites to soft peaks and folding them into the batter.
How do you make the pomegranate nectar?
Whisk 1 cup of pomegranate juice and 2 tablespoons of honey in a saucepan, boil, then simmer for 15 minutes until thickened.
What type of oats are used?
The recipe uses 1 cup of ground rolled oats and 1/4 cup of whole rolled oats.
How many bananas are required in total?
A total of four bananas are needed: three for the pancake batter and one for the garnish.
What is the fat content per serving?
The pancakes contain 3.3g of fat per serving.
How much protein is in this dish?
Each serving contains 5g of protein.
How many carbohydrates are in a serving?
There are 42.5g of carbohydrates per serving.
What is the fiber content of these pancakes?
The pancakes provide 4g of fiber per serving.
How much sugar is in the recipe?
There are 10g of sugar per serving.
What kind of flour is used?
The recipe calls for 1/2 cup of whole wheat flour.
What milk is recommended for this recipe?
Low-fat milk is recommended for the banana mixture.
How many egg whites are needed?
Two egg whites are used in this recipe.
What is used to grease the griddle?
Olive oil flavored cooking spray is used to coat the griddle.
How long should each pancake cook on each side?
Cook each pancake for approximately 1.5 minutes on each side.
How much batter should be used for each pancake?
Use 1/4 cup of batter for each pancake.
Is vanilla used in these pancakes?
Yes, 1/2 teaspoon of pure vanilla extract is included in the banana mixture.
What kind of salt should I use?
The recipe specifies 1/4 teaspoon of kosher salt.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder.
What are the main categories or tags for this recipe?
Tags include pancakes, oatmeal, banana, pomegranate, breakfast, brunch, healthy, and whole grain.
How do you prepare the bananas for the batter?
The bananas should be peeled, chopped, and then pureed with milk and vanilla.
How many ingredients are in this recipe?
There are 13 ingredients in total.
Can I use a food processor for this recipe?
Yes, a food processor is used to grind the rolled oats into a coarse flour.
What is the total time for simmering the pomegranate syrup?
The syrup should simmer for about 15 minutes.
What should the griddle temperature be?
The griddle should be heated over medium heat.
How do you incorporate the egg whites?
Gently fold the whipped egg whites into the pancake batter until no streaks remain.
What is the appearance of the finished pancakes?
The finished pancakes should be golden brown.
Are these pancakes suitable for brunch?
Yes, they are described as perfect for breakfast or brunch.
How much honey is used for the syrup?
Two tablespoons of honey are used to make the pomegranate nectar.