Pomegranates are high in nutrition and antioxidants. To preserve the seeds and keep the juice, first cut the bottom off the fruit, then gently score the sides and pry the fruit apart. The seeds will come out easily.
Add 1/2 cup unsweetened shredded coconut and stir. Make a well in the center of the dry ingredients.
Wet Ingredients: 2 eggs, 1/2 cup milk, 1 Tbsp. oil of your choice, 1 tsp. vanilla, 1/4 tsp. turmeric, dash of salt.
Wet ingredients should be whisked together in a separate bowl before being added to the well of the dry ingredients.
Blend the wet and dry ingredients together so there are no lumps. Let set for 10-15 minutes.
Add 1 cup pomegranate seeds.
Your griddle should be heated to medium, melt butter, coconut oil or vegetable oil in the pan. Pour batter in, cook until edges are golden brown and bubbles form throughout the cake, about 4 minutes. Flip and brown on other side.
Perfectly golden brown pomegranate pancakes.
Serve with Greek yogurt, almond butter, bacon and garnish with additional pomegranate seeds.