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.