Oatmeal Banana Pancakes With Pomegranate Syrup Recipes

OATMEAL-BANANA PANCAKES

Steps:

• Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
• Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
• Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
• Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
• Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

BANANA OATMEAL PANCAKES

Steps:

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP

Steps:

• 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.
• 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 wtih cooking spray over medium heat.
• Drop 1/4 cup batter for 5-inch pancakes onto griddle.
• Cook until lightly browned, about 1 1/2 minutes per side.
• Serve with banana slices and a drizzle of pomegranate syrup.

OATMEAL BANANA BREAD PANCAKES

Steps:

• In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla.
• Pour over the flour mixture and stir until almost smooth.
• Let stand for 10 minutes.
• Heat a nonstick skillet or griddle to medium heat.
• Brush lightly with some of the oil.
• Pour in about 1/3 cup batter for each pancake.
• Cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill inches.
• Turn and cook until the underside is golden brown, about 1 minute.
• Repeat with remaining batter, brushing skillet with more oil if necessary.