Coarse flour, with visible bits of bran and germ, digests slowly and prevent insulin spikes. Use stone-ground whole wheat flour for the best nutrition. Then pair the pom pancakes with freshly steamed broccoli, because broccoli belongs at breakfast.
Pomegranates are fresh and beautiful at the markets right now here in New York. If you’re reading this off-season, the recipe is equally enjoyable with a variety of fruits. In the summer, I top the pancakes with juicy sloops of white nectarine.
Looking for more healthy pancakes? WHY? (Just kidding. Here.)
Whole Wheat Pomegranate Pancakes
Makes 10 pancakes
1 cup stone-ground whole wheat flour
1 cup half & half
1 Tbls. cider vinegar
1 tsp. vanilla extract
1/2 tsp. baking soda
2 Tbls. virgin coconut oil, melted
butter, for frying
1 large banana
1 pomegranate, arils extracted and rinsed
In a medium mixing bowl, whisk together cream, egg and vinegar, and set aside.
In a small bowl, stir together flour, baking soda, and salt.
Into the “wet” bowl, add coconut oil and vanilla.
Pour dry ingredients into the wet ones, stirring and folding to combine. Do not overmix.
Let batter rest for a few moments while you heat a pat of butter in a large nonstick pan (we like ceramic) over medium heat.
Ladle batter into the buttered pan, 2-3 cakes at a time, and top each cake with sliced banana and a sprinkle of pomegranate seeds. Cook until popped bubbles leave little craters in the top of the pancakes, then flip and cook until golden brown, a few minutes more.
Serve pancakes hot, topped with more pomegranate seeds and fresh bananas or a little real maple syrup if you wish.