POMEGRANATE WHOLE WHEAT PANCAKES are easy to make and always a crowd pleaser!
Most mornings we don’t have time for a big breakfast. It’s usually grab-and-go, especially on busy weekdays. But on the weekends, I like to make breakfast for my family.
One of our favorite breakfast foods is pancakes. We especially love whole wheat pancakes. They are hearty and oh so filling.
Usually, I make them with blueberries or apples, but since pomegranates are in season, I thought I would give it a try.
The result was fantastic! I love the sweet-tart taste of the pomegranate arils. I also love the way they burst in your mouth.
Pomegranates are so good for you too. They are loaded with antioxidants, potassium, Vitamin K, and fiber. And, by putting them in pancakes, it’s a great way to introduce your kids to their deliciousness.
The batter for these pancakes is a bit thicker than traditional pancake batter. The hearty whole wheat flour and oats give it some heft. But, if you find it’s too thick for you, you can thin it with a little more milk.
Because they are thicker, they will take a little longer to cook. I usually wait until the center of each pancake puffs up a bit before I flip them.
These pancakes are just as good the next day, too. Simply, pop them in the toaster for a few minutes and you’re good to go. I usually make extras on the weekend so we can enjoy them throughout the week too.
Ingredients
- 1⅓ cup whole wheat pastry flour
- 4 Tbsp ground flax
- ½ cup rolled oats
- 2 tsp cinnamon
- 3 tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- 2 tsp vanilla
- 1½ cups milk
- ¼ cup canola oil
- 1½ cups fresh pomegranate arils
Instructions
- Stir together dry ingredients.
- In a separate bowl, combine milk, vanilla and oil.
- Add wet ingredients to dry ingredients. Batter will be thick.
- Carefully fold in pomegranate arils.
- Pour batter onto greased skillet or griddle using approximately ¼ cup for each pancake.
- Brown on both sides and serve hot.
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