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Pomegranate Whole Wheat Pancakes

These fluffy pancakes are made with whole wheat flour and topped with fresh pomegranate arils, making for a nutritious and delicious breakfast.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Healthy
Servings: 4 servings

Ingredients

Dry Ingredients

  • 1.33 cups whole wheat pastry flour
  • 4 tablespoons ground flax
  • 0.5 cup rolled oats
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 cup granulated sugar

Wet Ingredients

  • 2 teaspoons vanilla extract
  • 1.5 cups milk (dairy or non-dairy alternative)
  • 0.25 cup canola oil

Toppings

  • 1.5 cups fresh pomegranate arils

Instructions

  • Step 1: Prepare the Flax Egg - In a small bowl, combine 4 tablespoons of ground flax with 12 tablespoons of water. Stir well and let it sit for about 5 minutes until it forms a gel-like consistency.
  • Step 2: Mix the Dry Ingredients - In a large bowl, whisk together the whole wheat pastry flour, rolled oats, cinnamon, baking powder, salt, and granulated sugar.
  • Step 3: Combine the Wet Ingredients - In another bowl, mix together the prepared flax egg, milk, vanilla extract, and canola oil. Whisk until thoroughly combined.
  • Step 4: Combine Wet and Dry Mixtures - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy.
  • Step 5: Fold in the Pomegranate Arils - Gently fold in the fresh pomegranate arils, ensuring they are evenly distributed throughout the batter.
  • Step 6: Cook the Pancakes - Preheat a non-stick skillet over medium heat. Lightly grease it with canola oil. Pour about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  • Step 7: Serve and Enjoy - Remove the pancakes from the skillet and serve warm, topped with additional pomegranate arils and maple syrup.

Equipment

  • Mixing Bowl
  • Skillet

Notes

For fluffier pancakes, let the batter rest for 10-15 minutes before cooking. Experiment with toppings like Greek yogurt or honey for added flavor.