Pomegranate Banana Pancakes with Pomegranate Syrup
For an exotic twist at breakfast, enjoy bursts of fresh pomegranate seeds in mellow
banana cakes, topped with sliced bananas and drizzled with bright red syrup.
One recipe Pomegranate Syrup, from Chapter Two, Air.
1 c. unbleached flour or 1 ¼ c. gluten free flour blend
½ tsp. salt
2 tbsp. brown sugar
2 tsp. baking powder
¾ c. milk, dairy or almond, soy, rice milk
2 tbsp. canola or other oil such as walnut or macadamia
1 c. chopped banana, additional sliced banana for pancake garnish
1 pomegranate, peeled, seeded and cleaned
Whisk dry ingredients together in a bowl. Separate egg and beat white to stiff peaks.
Add yolk, milk and oil to dry ingredients, blend. Evenly fold, whisk beaten egg white and
chopped banana into batter. Ladle batter onto heated greased skillet or griddle, sprinkle
with pomegranate seeds. Turn when bubbles evenly form on top of pancakes.