In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Breakfast, Vegetarian
Pumpkin Flaxseed Pancakes with Pomegranate Maple Syrup
(15 votes, average: 3.47 out of 5)1 hour 30 minutes
1 Serving
Let’s be honest: These Pumpkin Flaxseed Pancakes are quite a bit more labor intensive than using Bisquick.
But pancakes that fill you up with nutrients instead of leading to post-brunch bloat? Yes, please.
Instead of white flour and white sugar, these are filled with nutritious ingredients like spelt, flaxseeds, coconut oil, pumpkin, spices, and honey.
They’re not an everyday food, but as a special Sunday breakfast on a crisp fall weekend? We can’t think of anything better.
(15 votes, average: 3.47 out of 5)1 hour 30 minutes
1 Serving
Ingredients
Directions
- In a large bowl, sift together flour, salt, baking powder, nutmeg, cinnamon, and flaxseed.
- In a small bowl, beat together egg, milk, honey, vanilla bean or vanilla extract, then pour into flour mixture and stir.
- Using a spatula, fold the pumpkin puree into mixture.
- Heat small amount of coconut oil on 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.
- Pour pomegranate juice and maple syrup into a small sauce pan over medium heat until reduced by half.
- 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
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.
