Coconut Pancakes with Pomegranate

You know those corny moments in movies where someone takes a bite of food and then stares off into space as if put in a trance by the overwhelming flavor? I actually made that face when I took my first bite of these pancakes! Suddenly eating pancakes at our dining room table with Noah became a gourmet event.  With the pretty white coconut and red pomegranate this would make a perfect holiday breakfast or brunch. 

Coconut Pancakes with Pomegranate

I am proud to say that these delectable cakes are my very own recipe!

Ingredients: 1 egg (or egg replacer equivalent)*

3/4 C whole wheat pastry flour

1/4 C coconut flour

1 tsp honey

1tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 C milk (or non dairy milk. I used soy milk.)

1 tbs coconut oil – melted oil to coat the pan

1 medium pomegranate – separated

handful of shredded coconut

handful of pecans (or your favorite nut) – optional

 

Step by step process to YUM:

1. Sift together dry ingredients in a large bowl

2. Whisk together wet ingredients in a med bowl

3. Add wet to dry ingredients and mix just until moistened, batter may be a little thin.

4. Pour dollops of batter onto lightly oiled pan or griddle

5. Cook until small bubbles appear on the tops of the pancakes then flip using a spatula. Cook until golden brown on bottom.**

6. Top with fresh pomegranate, shredded coconut and nuts if desired. (and of course your favorite syrup if you like, but honestly these don’t need it)

 

* I have listed a few quick substitutions to the recipe for a vegan version of the recipe.  It’s how I roll these days 🙂  

**Pancake tip: try not to flip your pancake back and forth too much as it can create a tough pancake.

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