Best 6 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 (BEST EVER!)

Steps:

• Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
• Mash the bananas, then stir them into the blender with a spatula.
• Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
• Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

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.

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-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.