- 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
- 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.
WHY WE LOVE THIS RECIPE
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.