Buttermilk-Banana Pancakes With Pomegranate Syrup

• Pancakes:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
• 1 1/4 cups low-fat buttermilk
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup mashed banana (about 1 large)
• Syrup:
• 1/2 cup pomegranate juice
• 1/2 cup maple syrup
• 2 tablespoons pomegranate juice
• 2 teaspoons cornstarch

1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
3. To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

flour, sugar, baking soda, baking powder, ground cinnamon, salt, lowfat buttermilk, canola oil, vanilla, egg, mashed banana, syrup, pomegranate juice, maple syrup, pomegranate juice, cornstarch

Taken from www.myrecipes.com/recipe/buttermilk-banana-pancakes-with-pomegranate-syrup (may not work)