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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a separate bowl, mash the ripe bananas until smooth. Add the milk, egg, and vanilla extract. Mix until well combined.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Repeat with the remaining batter, greasing the skillet as needed.

Step 8

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

Serving size	(969.8g)

Amount per serving	% Daily Value*
Calories	1498.2

Total Fat 40.8g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 273.9mg	0%
Sodium 1488.3mg	0%
Total Carbohydrate 258.0g	0%
Dietary Fiber 17.1g	0%
Total Sugars 126.2g
Protein 35.0g	0%

Vitamin D 123.0IU	0%
Calcium 351.3mg	0%
Iron 8.7mg	0%
Potassium 1839.1mg	0%

*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.

Source of Calories

Fat: 23.9%

Protein: 9.1%

Carbs: 67.0%