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

Cook Time: 20

Total Time: 35

Nutritions

Nutrition Facts

COCONUT POMEGRANATE PANCAKES

Amount per Serving

Calories

350

% Daily Value*

Fat

Cholesterol

Sodium

380

Carbohydrates

Fiber

Sugar

Protein

* 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.