Pomegranate Banana Pancakes

POM syrup:

• ‍‍2 cups POM Wonderful 100% Pomegranate Juice
• ‍¼ cup coconut sugar
• 1 cinnamon stick

Pancakes:

• ‍‍½ cup POM Wonderful Pomegranate Arils, plus more for garnish
• 2 ripe bananas
• 2 large eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• Pinch of salt

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 Wonderful 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 Wonderful Pomegranate Arils.