Best 2 Pomegranate Pancakes Recipes

Indulge in a delightful culinary journey with our collection of tantalizing pomegranate pancake recipes. These vibrant and flavorful pancakes are not only a feast for the eyes but also a symphony of taste. From classic to modern variations, our recipes cater to every palate. Whether you prefer fluffy buttermilk pancakes bursting with juicy pomegranate arils or decadent gluten-free pancakes topped with a sweet pomegranate glaze, we have got you covered.

For those seeking a traditional treat, our classic pomegranate pancakes are a timeless delight. Buttermilk adds a tender and airy texture, while fresh pomegranate seeds provide a burst of tartness and color. For a luxurious twist, try our pomegranate-stuffed pancakes, where a sweet and tangy pomegranate filling peeks out from the golden-brown exterior.

If you're looking for a healthier option, our whole wheat pomegranate pancakes are a nutritious and delicious choice. Packed with fiber and antioxidants, these pancakes are sure to keep you satisfied. And for those with gluten sensitivities, our gluten-free pomegranate pancakes offer a delightful alternative, without compromising on flavor or texture.

No matter your preference, our pomegranate pancake recipes promise a delightful culinary experience. So, gather your ingredients, fire up the griddle, and let's embark on a flavorful adventure!

Let's cook with our recipes!

OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP

Oatmeal & Banana Pancakes With Pomegranate Syrup image

Make and share this Oatmeal & Banana Pancakes With Pomegranate Syrup recipe from Food.com.

Provided by Vino Girl

Categories Sauces

Time 37m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup pomegranate juice
2 tablespoons honey
3 medium bananas
1 sliced banana (to garnish)
1/2 cup low-fat milk
1/2 teaspoon pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
2 egg whites, whipped to soft peaks
olive oil flavored cooking spray

Steps:

Whisk juice and honey together in saucepot.
Bring mixture to boil over medium high heat, then drop the heat to medium.
Simmer mixture and reduce it to syrup, about 15 minutes.
Remove from heat and let syrup cool before using.
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
Gently fold in the whipped egg whites into batter.
Heat a large nonstick griddle coated wtih cooking spray over medium heat.
Drop 1/4 cup batter for 5-inch pancakes onto griddle.
Cook until lightly browned, about 1 1/2 minutes per side.
Serve with banana slices and a drizzle of pomegranate syrup.

Nutrition Facts : Calories 227.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 1, Sodium 251.2, Carbohydrate 49.3, Fiber 4.9, Sugar 22, Protein 6.4

POMEGRANATE PANCAKES

Pomegranate Pancakes image

Make and share this Pomegranate Pancakes recipe from Food.com.

Provided by stingo

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup oatmeal
2/3 cup flour, unbleached
1/2 teaspoon baking powder, allergy-free
1 pinch salt
2 eggs, range free
1 cup low-fat milk
1 tablespoon honey
1 cup pomegranate seeds
olive oil

Steps:

Combine with oatmeal, flour, baking powder and salt in a bowl.
In a small jug, beat the eggs, milk and honey together.
Make a well in the centre of the flour and pour in the egg mixture, beating as you go, until well combined and bubbles form. Set aside for 10 to 15 minutes.
Peel the pomegranate and remove the seeds.
Beat the batter once more, then add the pomegranate seeds.
Coat a small omelette pan with olive oil, wipping off any excess. Pour a quatre of the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes. Turn over and cook on the other side until golden. Serve with low-fat natural yoghurt and honey. Serves 4.

Tips:

Use ripe pomegranates: Look for pomegranates that are heavy for their size and have a deep red color. Avoid any fruit that is cracked or has soft spots.
Deseed the pomegranates carefully: Cut the pomegranates in half and hold them over a bowl of water. Use your fingers to loosen the seeds and let them fall into the water. The seeds will sink to the bottom of the bowl, while the pith and membranes will float to the top. Skim off the pith and membranes, then drain the seeds.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
Serve the pancakes with your favorite toppings: Pomegranate pancakes are delicious served with butter, syrup, yogurt, or fruit.

Conclusion:

Pomegranate pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for special occasions or everyday meals. With their vibrant color and sweet-tart flavor, pomegranate pancakes are sure to be a hit with everyone at the table.

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