Pomegranate Pancakes
- Reviews 2
Ready In: 20 mins
Serves: 4
Ingredients
- 2⁄3 cup oatmeal
- 2⁄3 cup flour, unbleached
- 1⁄2 teaspoon baking powder, allergy-free
- 1 pinch salt
- 2 eggs, range free
- 1 cup low-fat milk
- 1 tablespoon honey
- 1 cup pomegranate seeds
- olive oil
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off