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.

Pancakes that fill you up with nutrients instead of leading to post-brunch bloat? Yes, please. Pumpkin puree isn’t just delish—it’s full of beta-carotene, vitamins A and C, and fiber. And as for the syrup, pomegranates are loaded with polyphenols, antioxidants that fight inflammation tied to cancer and cardiovascular disease.