Pomegranate Pancakes

Pomegranate Pancakes

pomegranate 3
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.
flour and oats
Dry Ingredients: 1 cup Pamela’s Gluten free pancake mix, 3/4 cup rolled oats (I use Maine Grains Oats)

 

 

flour oats coconut
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: 2 eggs, 1/2 cup milk, 1 Tbsp. oil of your choice, 1 tsp. vanilla, 1/4 tsp. turmeric, dash of salt.
dry and wet
Wet ingredients should be whisked together in a separate bowl before being added to the well of the dry ingredients.
batter
Blend the wet and dry ingredients together so there are no lumps. Let set for 10-15 minutes.
batter with poms
Add 1 cup pomegranate seeds.
in pan 3
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.
griddled perfection
Perfectly golden brown pomegranate pancakes.
serve it up 1
Serve with Greek yogurt, almond butter, bacon and garnish with additional pomegranate seeds.
serve it up 3
So delicious and nutritious.



2 Comments Add yours

  1. Bridget G Buck says:

    Wow am going to buy a pomegranate as soon as I see one. yum.

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