So, apparently, I’m all about pomegranates this week. First, we talked about how to seed a pomegranate. Score and smack method for the win! Now, we’re going to talk about pomegranates in pancakes. With pomegranate syrup. So, if you are not a pomegranate fan, I humbly apologize. There will be pomegranate-free recipes coming soon, I promise. To the rest of you, you are quite welcome, because you are about to be introduced to pomegranate chocolate chip pancakes.
Yes, I am suggesting that you put pomegranate seeds in and on and around your pancakes. With chocolate chips. And in so doing, I fear I may be creating some division. Some of you are going to be on Team Crunchless, and the rest of you are still reading, because you’re on Team Crunchy. If you are cool with things like chopped nuts or fresh apples in your pancakes, then these are are for you, only better, because the crunch comes from pomegranates. And then I go and get all weird and add chocolate chips because the flavor of pomegranates combined with chocolate is CRAZYPANTS DELICIOUS. I’m really hungry all of a sudden.
If you are on Team Crunchless, don’t worry, you can still experience the wonder of the pomegranate chocolate tastiness, because I’m going to show you how to make pomegranate syrup. It’s easy, and oh so good. Let’s do this!
How to make Pomegranate Chocolate Chip Pancakes in 5 Easy Steps
Step 1 – Mix the dry ingredients
Step 2 – Mix the wet ingredients
Step 3 – Mix the wet ingredients into the dry ingredients
Step 4 – Pour the batter onto a hot skillet, adding pomegranate arils on top of each pancake
Step 5 – Flip the pancakes carefully to cook on the other side, and EAT
Those pancakes sure look delicious, but perhaps a tad dry. Let’s make some pomegranate syrup to solve that problem!
How to Make Pomegranate Syrup
Step 1 – briefly blend 1 cup of pomegranate seeds to get their juices flowing (don’t puree the seeds)
Step 2 – strain pomegranate juice through a fine mesh sieve into a small saucepan
Step 3 – Add 3/4 cup apple cider or water, and 3/4 cup of maple syrup, bring to a boil
Step 4 – Reduce heat to medium and let simmer until the mixture has thickened enough to coat the back of a spoon.
Look at you go! You just made pomegranate syrup! Or, you skipped that part, and just used maple syrup, because it’s still delicious.
Now we’re talking.
Are you on Team Crunchless or Team Crunchy? Tell me in the comments! Or make these pancakes and tag @eatwithinyourmeans on Instagram! Can’t wait to see what you cook up.
- 2 cups whole wheat pastry flour
- 3 T . organic sugar coconut sugar or other sugar of choice
- 2 T . baking powder
- 3/4 tsp . salt
- 3 T . ground flax seed
- 2 cups non-dairy milk
- 1/4 cup aquafaba or water, liquid from canned chickpeas or white beans
- 1 t . vanilla extract
- 1 cup pomegranate arils from 1 pomegranate
- 1/2 cup chocolate chips
- 1 cup pomegranate seeds from 1 pomegranate
- 3/4 cup apple cider
- 3/4 cup maple syrup
Preheat an electric skillet to 375F or heat a cast iron or nonstick skillet on medium heat.
In a medium bowl, stir together the dry ingredients. Stir in the chocolate chips to coat with the flour. Set the pomegranate arils to the side.
In a 4-cup measuring cup or small bowl, measure and mix the liquid ingredients together.
Add the liquid ingredients to the dry and mix until just combined (small lumps are ok).
Using a large ice cream disher or 1/4 cup measure, pour batter onto skillet and cook for 2 minutes. While the pancakes are cooking, sprinkle pomegranate arils on top of the batter.
After 2 minutes are up, or the bottom of the pancakes look golden brown, flip the pancakes carefully and cook for 2 minutes more.
Press out the juice from the pomegranate arils through a fine meshed sieve into a small saucepan. Add the maple syrup and apple cider to the saucepan, and bring to a boil.
Reduce the temperature to medium and let the mixture reduce by approximately half, or until the syrup coats the back of a spoon.
Serve the pancakes with the pomegranate syrup (if using), or with maple syrup.