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.