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Pumpkin Flaxseed Pancakes with Pomegranate Maple Syrup

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.

INGREDIENTS

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

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.

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