Thursday, February 10, 2011

Oatmeal Banana Pancakes

Once again no picture... they didn't look the best just looking at them so a picture wouldn't have convinced you to try it or not.

We liked them. I liked them more than Jeff did. You can't go into it thinking that they are going to be just like regular pancakes. They were a lot heavier and very sweet. I had them with pure maple syrup and it was just too sweet for me. I ended up cutting up a few strawberries to give me a bit of a tart taste with them. It came with a recipe for homemade pomegranate syrup and I think I would make it with that next time. The pomegranate would give it the right amount of tartness. I will include the recipe for it, although it has honey. I would use natural honey or agave nectar instead of the stuff with added sugar.

Ok here is the recipes, both from

Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes

For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey

For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray

Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)

To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.

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