The pomegranate chocolate chip pancakes are a great balance of tart and sweet and they’re very festive looking!
Pancake Sunday came a little early this week. Since I’m nowhere near my warm kitchen today and probably somewhere in center city Philadelphia around mile 4 when this posts, I enjoyed these Friday morning instead.
Have you seen all the pancake Sundays of the past?
- Oatmeal pumpkin pancakes
- Pumpkin protein pancakes
- Apple spice pancakes
- Cinnamon pear pancakes
- Cranberry almond whole wheat pancakes
- Persimmon almond pancakes
Everyone seems to love them this time of year. Pom this, pom that. The “virtual” pom peer pressure eventually got to me and I bought one this week.
On the second slice into the fruit, the knife slipped, the pomegranate went shooting across the counter, arils went flying everywhere, and it looked like a murder scene in my kitchen with red juice on me (and my white shirt..awesome planning) and the cabinets & walls. Ginger came running in, sniffed around and then looked at me like “fruit? why can’t you drop bacon?!” and then walked out.
That’s when I remembered why I don’t really do pomegranates. I’ll happily pay $9.99 for a big bottle of POM juice or pick at arils that someone else has spent 20 minutes extracting, but deal with cutting the fruit myself? No, thanks. I have way more important things to do with that 20 minutes. Like play in blog or twitter-land as Ulysses likes to call it.
So, if you have the patience for pomegranates these pancakes are totally worth it. The arils burst with tartness in your mouth while the chocolate chips keep it sweet and balanced. They really were good, I was just jaded by the whole 15 minutes of unexpected kitchen cleanup on top of the 20 minutes of aril extraction and cooking time. Pancakes should not be an hour long process!
- ¼ cup AP flour
- ½ cup whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup unsweetened applesauce
- ½ cup almond milk
- 1 tablespoon maple syrup
- ½ cup pomegranate arils
- ¼ cup dark chocolate chips
- Combine all ingredients except pomegranate arils and chocolate chips in a medium bowl and whisk until mixed well.
- Fold in arils and chocolate chips.
- Heat a pancake griddle or pan over medium heat. Grease with butter or cooking spray and pour batter onto pan.
- Cook for 1-2 minutes on each side or until pancake is cooked through.
- Repeat with remaining batter.
Do you like pomegranates? Think they’re worth the effort?