Pumpkin Flaxseed Pancakes with Pomegranate Maple Syrup

Recipe Info

  • Servings: 1
  • Prep Time: 1 hour 30 minutes


  • 1 ¼ cups spelt flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground flaxseed
  • 1 omega-3 rich egg
  • 1 1/4 cup low fat milk
  • 1 tablespoon honey
  • 1 whole vanilla bean, seeded; or ¼ teaspoon vanilla extract
  • 3/4 cup canned pumpkin puree
  • Coconut oil
Pomegranate Maple Syrup:
  • 1 whole pomegranate, freshly squeezed; or 2 ounces 100% pomegranate juice
  • 2 ounces 100% maple syrup
  • ¾ cup pecan halves, coarsely chopped (optional)
  • ¾ cup pomegranate seeds (optional)




1. In a large bowl, sift together flour, salt, baking powder, nutmeg, cinnamon, and flaxseed.

2. In a small bowl, beat together egg, milk, honey, vanilla bean or vanilla extract, then pour into flour mixture and stir.

3. Using a spatula, fold the pumpkin puree into mixture.

4. Heat small amount of coconut oil in a griddle or frying pan over medium high heat. Pour or scoop batter onto griddle using ¼ cup portions for each pancake. Brown on both sides and keep warm.

5. Pour pomegranate juice and maple syrup into a small sauce pan over medium heat until reduced by half.

6. Serve 2 pancakes, pour 1 tablespoon syrup over pancakes, and garnish with 1 tablespoon pecans and 1 tablespoon pomegranate seeds.



Start your day the right way with this yummy, good-for-you breakfast that’s sure to be a hit!

For starters, the protein-packed eggs are rich in a variety of vitamins and nutrients, and omega-3 enriched eggs are even better- helping to improve heart health.

The pumpkin puree isn’t just delish- it’s full of vitamins A, and C, and packed with beta carotene, to help improve immune function and reduce the risk of cancer and heart disease. Plus, just one cup of pumpkin has only 50 calories and nearly three grams of fiber, making it the perfect healthful addition to your breakfast pancakes!

And you’ll get a nice, nutty flavor, from flaxseeds, which are a dynamite source of lignans, plant estrogens which may soothe monthly mood swings that may lead to emotional overeating.

As for the syrup, the pomegranates are loaded with polyphenols, which function as antioxidants and fight free radicals to reduce the risks of cancer, cardiovascular disease, and signs of aging.