Best 2 Pomegranate Pancakes Recipes
Pomegranate pancakes are a delightful breakfast or brunch dish that combines the tangy sweetness of pomegranates with fluffy, buttermilk pancakes. Whether you are looking for a unique way to start your day or a special treat for a holiday meal, these pancakes are sure to impress. With just a few simple ingredients and a bit of time, you can create a stack of golden-brown pancakes bursting with pomegranate flavor. So gather your kitchen tools and let's get started on making the perfect pomegranate pancakes!
Let's cook with our recipes!
OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP
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
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
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
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:
- To make fluffy pancakes, make sure to separate the egg whites and yolks, and beat the egg whites until stiff peaks form. This will add air to the batter and make the pancakes light and airy.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing will make the pancakes tough. Mix just until the ingredients are combined.
- Preheat your griddle or frying pan over medium heat before cooking the pancakes. If the heat is too high, the pancakes will burn on the outside before they're cooked through on the inside.
- Cook the pancakes for 2-3 minutes per side, or until they're golden brown and cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Pomegranate pancakes are a delicious and festive breakfast treat that are perfect for any occasion. They're easy to make and can be customized with your favorite toppings. So next time you're looking for a special breakfast, give pomegranate pancakes a try!
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