I have Whole Foods and its sale on pomegranates to thank for this recipe. This was the first time I'd bought a pomegranate, and the underwater technique for removing the seeds worked beautifully. I've made pumpkin pancakes before, but these are moist and flavorful enough that they don't require syrup or butter. And, any extra pumpkin and pomegranate can be mixed into oatmeal for another delicious breakfast. One last note: these pancakes are pretty soft -- make them on the small side or they'll be hard to flip.
Pumpkin pomegranate chocolate-chip pancakes
1/2 cup whole wheat flour
1/2 cup barley flour*
2 T ground flaxseed
1 egg
1 T canola oil
1/2 cup milk or soymilk
1/2 tsp salt
1 T baking powder
2 T honey (or 1 T agave nectar)
1/2 tsp lemon juice
1/2 tsp vanilla
cinnamon
ginger
nutmeg
clove
allspice
1/2 can (about 3/4 cup) pumpkin
about 3/4 cup pomegranate seeds
1/2 cup semi-sweet chocolate chips
about 1 cup water (depending on how thin/thick you want your pancakes)
*If you can't find barley flour, you can use wheat flour -- barley just adds a different flavor, and also has more fiber than wheat flour.
Beat egg and add oil, milk, flax, lemon juice, vanilla, honey, salt and baking powder. Mix in the flours. Add spices (as much as you like) to the pumpkin and fold into the batter. Add water until it's thin enough to spoon easily onto the skillet. Fold pomegranate seeds and chocolate chips into the batter, and cook over low heat on a non-stick (or well-oiled) skillet. Enjoy!
(Recipe and photo by H. Farrell)
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