Oatmeal Banana Pancakes with Pomegranate Syrup
Elevate your breakfast game with these wholesome Oatmeal Banana Pancakes with Pomegranate Syrup, a perfect fusion of hearty and fruity flavors. Made with rolled oats blended into a fine flour, ripe bananas for natural sweetness, and a hint of cinnamon, these fluffy, nutrient-packed pancakes are a healthier twist on the classic stack. The real star is the tangy-sweet pomegranate syrup, crafted from fresh pomegranate juice and lightly thickened with a hint of honey or maple syrup. Ready in just 35 minutes, these pancakes are ideal for leisurely weekend mornings or a special brunch gathering. Top them with a drizzle of syrup and a scattering of fresh pomegranate seeds for a gorgeous, antioxidant-rich finish that’s as beautiful as it is delicious. Whether you're seeking a gluten-sensitive-friendly (optional) or dairy-free breakfast, this recipe is versatile and sure to satisfy! Perfect for lovers of unique pancake recipes, healthy breakfast ideas, or creative fruit-based dishes.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Cinnamon powder
- 0.25 teaspoons Salt
- 2 Ripe bananas
- 0.75 cup Milk (dairy or non-dairy)
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or neutral oil for cooking
- 1 cup Pomegranate juice
- 3 tablespoons Honey or maple syrup
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
In a blender or food processor, grind the rolled oats until they become a fine flour. Transfer to a mixing bowl and whisk together with all-purpose flour, baking powder, cinnamon, and salt.
In a separate bowl, mash the ripe bananas until smooth. Add the milk, egg, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. Let the batter rest for 5 minutes.
Meanwhile, prepare the pomegranate syrup. In a small saucepan over medium heat, combine the pomegranate juice and honey (or maple syrup). Bring to a gentle simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the saucepan and whisk continuously until the syrup thickens, about 2 minutes. Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the warm oatmeal banana pancakes stacked on a plate and drizzle generously with the homemade pomegranate syrup. Optionally, garnish with fresh pomegranate seeds for an extra burst of flavor.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 126.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 351 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
