Coconut Pomegranate Pancakes

Ever found yourself torn between tropical vibes and sweet fruity delights for breakfast? Good news! I’ve whipped up a stellar breakfast treat for you – the Coconut Pomegranate Pancakes Bar. Packed with genuine goodness and a burst of flavors, you’re looking at a breakfast that’s a game-changer. Let’s embark on this culinary journey!

What You’ll Need for Coconut Pomegranate Pancakes:

• All-purpose flour: 1 cup (240 ml)
• Baking powder: 2 tsp (10 ml)
• A pinch of salt, about 1/4 tsp (1.25 ml)
• Luscious coconut milk: 3/4 cup (180 ml)
• Egg: 1 (Yep, just one large one!)
• The tropical twist – unsweetened shredded coconut: 1/4 cup (60 ml)
• The star of the show, fresh pomegranate seeds: 1/2 cup (120 ml)
• Coconut oil: Just enough to grease and give that rich coconutty touch while frying.

Getting Ready:
Prep Time: About 15 minutes.
Cook Time: Roughly 20 minutes.
This batch? Perfect for 2!

Nutrition (Per Serving):

• Energy to kickstart the day: 350 kcal
• Protein: 8g (Keep those muscles happy!)
• Carbs: 40g
• Dietary Fiber: 4g (Gut health, check!)
• Sugars: A sweet 12g
• Total Fat: 20g
  • Of which Saturated: 15g (It’s the good kind, promise!)
• Cholesterol: 90mg (Balanced!)
• Sodium: 380mg

Let’s Get Cooking the Coconut Pomegranate Pancakes!

1. Grab a big bowl and sift in the flour, baking powder, and that pinch of salt.
2. In another bowl, get whisking – blend that coconut milk and egg until it’s silky smooth.
3. Slowly, with love, mix the wet goodness into the dry mix till it’s all smooth.
4. Gently add the shredded coconut and those gorgeous pomegranate seeds.
5. Get that skillet sizzling on medium. Brush on a bit of coconut oil.
6. Pour the batter in, about 1/4 cup (60 ml) for each pancake.
7. Watch for those bubbles on top and a hint of golden around the edges. 2-3 minutes should do.
8. Flip! Another 2-3 minutes to golden perfection.
9. Pile them up, and repeat till the batter’s done.

Chef’s Notes:

1. For pancakes that feel like clouds, let the batter rest for about 5-10 minutes before cooking.
2. Run out of coconut milk? Almond or oat milk can jump in.
3. Always, and I mean always, pick fresh pomegranate seeds.
4. Coconut oil? It’s the secret tropical touch. But if you’re feeling buttery, go for it.

Serving it Up:

Drizzle over some maple syrup or a touch of honey. A colorful fruit salad on the side? Perfect! And if you’re feeling extra, a dollop of Greek yogurt or some scrambled eggs on the side completes the feast.

Can’t believe we’ve been sleeping on this Coconut Pomegranate Pancakes combo for so long, right? Over at AH7, we’re all about that balanced indulgence. Dive fork-first into these pancakes, and you’ll get what I mean. Here’s to mornings that feel like tropical holidays! Enjoy every mouthful.

COCONUT POMEGRANATE PANCAKES

Ever found yourself torn between tropical vibes and sweet fruity delights for breakfast? Good news! I’ve whipped up a stellar breakfast treat for you – the Coconut Pomegranate Pancakes Bar. Packed with genuine goodness and a burst of flavors, you’re looking at a breakfast that’s a game-changer. Let’s embark on this culinary journey!

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

COCONUT POMEGRANATE PANCAKES

Amount per Serving

Calories

350

% Daily Value*

Fat

 

20

g

31

%

Cholesterol

 

90

mg

30

%

Sodium

 

380

mg

17

%

Carbohydrates

 

40

g

13

%

Fiber

 

4

g

17

%

Sugar

 

12

g

13

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• All-purpose flour: 1 cup 240 ml
• Baking powder: 2 tsp 10 ml
• A pinch of salt about 1/4 tsp (1.25 ml)
• Luscious coconut milk: 3/4 cup 180 ml
• Egg: 1 Yep, just one large one!
• The tropical twist – unsweetened shredded coconut: 1/4 cup 60 ml
• The star of the show fresh pomegranate seeds: 1/2 cup (120 ml)
• Coconut oil: Just enough to grease and give that rich coconutty touch while frying.

Instructions

• Grab a big bowl and sift in the flour, baking powder, and that pinch of salt.
• In another bowl, get whisking – blend that coconut milk and egg until it’s silky smooth.
• Slowly, with love, mix the wet goodness into the dry mix till it’s all smooth.
• Gently add the shredded coconut and those gorgeous pomegranate seeds.
• Get that skillet sizzling on medium. Brush on a bit of coconut oil.
• Pour the batter in, about 1/4 cup (60 ml) for each pancake.
• Watch for those bubbles on top and a hint of golden around the edges. 2-3 minutes should do.
• Flip! Another 2-3 minutes to golden perfection.
• Pile them up, and repeat till the batter’s done.

Notes

For pancakes that feel like clouds, let the batter rest for about 5-10 minutes before cooking.
Run out of coconut milk? Almond or oat milk can jump in.
Always, and I mean always, pick fresh pomegranate seeds.
Coconut oil? It’s the secret tropical touch. But if you’re feeling buttery, go for it.