1. For the syrup: In a small saucepan, combine all ingredients. On medium-high heat, bring mixture to a boil. Lower heat and simmer until thickened and reduced by half, about 45 minutes to an hour. Remove from stove and let cool.
2. For the pancakes: In a medium bowl, mash the bananas with a fork until no large lumps remain and they are a smooth consistency.
3. In a separate bowl, whisk eggs and add to bananas. Stir in vanilla extract, cinnamon, baking powder, salt, and ½ cup POM Pomegranate Arils.
4. Heat griddle or nonstick skillet on medium heat and spray with cooking spray. Spoon 1 tablespoon of batter per pancake on griddle and cook until golden brown, about 1 minute. Flip and cook for another minute. Repeat with remaining batter. Serve pancakes with a drizzle of POM Syrup and remaining POM Pomegranate Arils.