Pomegranate and chocolate make a perfect pairing in these pomegranate chocolate chip pancakes! These pancakes are vegan but you'd never know it - give them a try!
3Tablespoonsorganic sugar (coconut sugar or other sugar of choice)
2Tablespoonsbaking powder
3/4teaspoonsalt
3Tablespoonsground flax seed
2cupsnon-dairy milk
1/4cupaquafaba (or water, liquid from canned chickpeas or white beans)
1teaspoonvanilla extract
1cuppomegranate arils (from 1 pomegranate)
1/2cupchocolate chips
For the pomegranate syrup
1cuppomegranate seeds (from 1 pomegranate)
3/4cupapple cider
3/4cupmaple syrup
Instructions
Make the Pancakes
Preheat an electric skillet to 375F or heat a cast iron or nonstick skillet on medium heat.
In a medium bowl, stir together the dry ingredients. Stir in the chocolate chips to coat with the flour. Set the pomegranate arils to the side.
In a 4-cup measuring cup or small bowl, measure and mix the liquid ingredients together.
Add the liquid ingredients to the dry and mix until just combined (small lumps are ok).
Using a large ice cream disher or 1/4 cup measure, pour batter onto skillet and cook for 2 minutes. While the pancakes are cooking, sprinkle pomegranate arils on top of the batter.
After 2 minutes are up, or the bottom of the pancakes look golden brown, flip the pancakes carefully and cook for 2 minutes more.
Make the Pomegranate Syrup
Press out the juice from the pomegranate arils through a fine meshed sieve into a small saucepan. Add the maple syrup and apple cider to the saucepan, and bring to a boil.
Reduce the temperature to medium and let the mixture reduce by approximately half, or until the syrup coats the back of a spoon.
Serve the pancakes with the pomegranate syrup (if using), or with maple syrup.