Pancakes:
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 package (1 oz) uncooked instant farina (such as Cream of Wheat)
1 1 /4 cups low-fat buttermilk
1 tbsp canola oil
1/2 tsp vanilla extract
1 large egg
1 cup mashed banana (about 1 large)
Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tbsp pomegranate juice
2 tsp cornstarch
To prepare pancakes, lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next 6 ingredients (through farina) in a large mixing bowl. Stir well with a whisk. Combine buttermilk, oil, vanilla and egg in a bowl, whisking well. Add to flour mixture, whisking until almost smooth. Fold in banana. Do not over-stir or pancakes will be flat and dense.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup pomegranate juice and syrup in a medium saucepan. Bring to boil over medium-high heat. Combine 2 tbsp juice and cornstarch in a bowl and add to pan. Cook 1 minute or until thickened. Remove from heat and serve with pancakes.
Garnish pancakes with fresh sliced bananas and serve with milk and a small cup of pomegranate juice.
