Buttermilk-Banana Pancakes with Pomegranate Syrup

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