Pomegranate Pancakes

Serving up Pomegranate Pancakes is a great way to introduce pomegranate to kids. Pomegranates are high in fiber, antioxidants, vitamin K & potassium.

While the internet and foodie magazines are filled with pumpkin recipes, there’s another fall favorite that is just starting to make it’s appearance. Yes, it’s the pomegranate. YAY!

Our small pomegranate tree has about a dozen fruits on it. That’s barely a week supply for my family. Although the pomegranates we purchased last week weren’t super sweet, my kids quickly inhaled their bowls of pomegranate everyday.

I love introducing pomegranates to my friends. and I really love cooking, baking and experimenting with pomegranates. And most of the time, I have to do it behind my kids’ backs, as they easily can eat a pomegranate each in one sitting. Needless to say, my husband and I are expert pomegranate shuckers.

When the kids are off to bed, Hubby likes to open a slew of them while watching his weird zombie shows on tv. Then for breakfast, the kids are thrilled to see a giant bowl of pomegranate seeds waiting for them in the fridge.

These Pomegranate Pancakes didn’t last long either. I’ve got pomegranate arils baked into each pancake, then topped them with more pomegranate arils, and then drizzled with, yup, a maple-pomegranate syrup.

The kids will now do whatever I will tell them. At least for a little while. Feel free to add some pomegranate goodness to your favorite pancake recipe!

Hooray! It’s pomegranate season!

Have you cracked open a pomegranate yet this year? Need to learn how? I’ve got our favorite method on how to seed a pomegranate here!

Pomegranate Pancakes

Author:

Laura Bashar

Serving these bejeweled pancakes is a great way to introduce nutritious pomegranates to kids. Pomegranates are high in fiber, antioxidants, vitamin K and potassium and they are super kid-friendly! Recipe by Laura Bashar of Family Spice

Ingredients:

• 2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs, extra-large
• 1 1/2 cup yogurt, plain Greek
• 3/4 cup milk, low-fat
• 1/4 cup extra virgin olive oil
• 2 cup pomegranate arils
• 3/4 cup maple syrup
• 2 TBS pomegranate concentrate

Directions:

1. In a medium sized bowl whisk together:
• 2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
2. In a separate bowl whisk together:
• 2 eggs, extra-large
• 1 1/2 cup yogurt, plain Greek
• 3/4 cup milk, low-fat
• 1/4 cup extra virgin olive oil
3. Fold in dry ingredients into bowl containing wet ingredients until lumpy batter is formed. Do not overmix.
4. Set aside:
• 2 cup pomegranate arils
5. Turn on electric griddle or heat your large non-stick skillet over medium-high heat.
6. Pour approximately 1/2 cup of batter onto each side of waffle iron.
7. Cook until small bubbles form on pancakes, about 2 minutes, then add approximately 2 Tablespoons of pomegranate arils.
8. Cook for another minute or two or until the top edges of the pancake starts to cook.
9. Flip pancakes over and cook until done, about 3 more minutes.
10. Place cooked pancake on a plate and cover with foil. Continue cooking the rest of the pancakes until the batter if finished.
11. For the pomegranate syrup, combine:
• 3/4 cup maple syrup
• 2 TBS pomegranate concentrate
12. Serve pancakes with pomegranate syrup and remaining pomegranate arils.

Prep Time: 15 mins

Yield: Serves 4

Cook Time: 5 mins

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