Pumpkin Pomegranate Pancakes

pumpkin-cakesSundays are usually our day to be home, stay in our PJs, turn on some music, and play in the kitchen. Lately life has been crazy even on Sundays with travel, family and events. So this past weekend, we went back to enjoying a little family time and found some play time in the kitchen. The kids and I decided to make a little mess with these pumpkin pomegranate pancakes. Grab the recipe below!

Ingredients:

  • 1 can organic pumpkin puree
  • 1 teaspoon cinnamon-ground
  • 1 teaspoon nutmeg-ground
  • 1/2 pomegranate-seeded
  • 1 cup pancake mix
  • 1 farm fresh egg
  • 1 Tablespoon melted butter
  • 1- 1 1/2 cup unsweetened coconut milk

Pancake Mix

  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup buckwheat flour
  • 1/4 cup yellow corn meal
  • 3/4 teaspoon xantham gum
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 Tablespoon baking soda
  • 1/4 cup sugar in the raw

Directions:

  1. Add all dry ingredients to a bowl and whisk together.
  2. Add egg, butter, milk, and spices and mix until combined.
  3. Add pumpkin puree and let rest for 10 minutes.
  4. Pre-heat griddle on medium heat. Lightly grease the surface of the pan, add batter (use amount for size of pancakes you prefer.) When the cakes begin to bubble.
  5. Top with pomegranate seeds and flip when ready. Cook for about another 1-2 minutes and pile them to the plate. Add syrup and they’re ready to go!