Oatmeal and Banana Pancakes

I bought 25 pounds of oatmeal. No, that isn't a typo. 25 pounds! Now we often eat oatmeal for breakfast but 25 pounds may have been excessive so I have been trying some new oatmeal recipes-Oatmeal Bread(alot of work!), Banana Oatmeal Bread, Oatmeal Chocolate Chip cookies, and these Oatmeal and Banana Pancakes. Max and Bella LOVED them. I tasted a couple bites and they are delicious and they are good for you! The recipe included a Pomegranate Syrup recipe to use on the pancakes which I didn't try this time but plan to next time.

Oatmeal and Banana Pancakes

3 medium bananas
1/2 cup of skim milk
1/2 tsp of pure vanilla extract
1 cup of rolled oats, ground to a course flour in a food processor
1/4 cup rolled oats
1/2 cup of whole wheat flour (I used freshly ground hard white wheat)
1/4 tsp of salt
2 tsp of baking powder
2 egg whites, whipped to soft peaks


1. Add bananas, milk, and vanilla to a blender and puree until smooth.
2. In a large bowl, whisk together the ground oats, the rolled oats, flour, salt and baking powder.
3. Fold in the blended banana mixture to form a thick batter. Don't overwork!
4. Gently fold in the blended egg whites.
5. Cook until lightly brown on both sides. These will be thick, dense pancakes.


Pomegrante Syrup
1 cup of Pomegranate Juice
2 Tablespoons of Honey

1. Whisk juice and honey together in a small saucepan.
2. Bring to a boil over medium-high heat, then drop heat to medium.
3. Simmer mixture until it is a thick syrup-about 15 minutes.
4. Cool slightly and use over pancakes.


This recipe is from the May/June issue of Clean Eating Magazine.