Yeah, this recipe is a mouthful, in a good way. Pomegranates were on sale at the store the other day, and they looks so good I had to buy some. Only when I got home did I realize I had never really cooked with them before, so I googled some pictures, saw a grilled cheese sandwich with them, and modified the idea captured by the picture in to this amazing breakfast dish.
- 2.5 cups flour
- 4 tsp baking soda
- 1 tsp salt
- 4 TBsp sugar
- 1 TBsp flax seed
- 3 TBsp water
- 3.5 cups almond milk
- 3 bananas, peeled and diced
- 1 cup vegan sour cream
- 1 jar vegan raspberry jam
- 1/2 cup vegan chocolate peanut butter
- 1 container fresh blueberries
- 1 container pomegranate seeds/berries
This makes about 8-10 medium sized pancakes, so feel free to half everything if only cooking for one, or 2 people with small appetites. We ate about 4 (2 each) and packages up the others for breakfast the next morning.
First mix the flour, backing soda, salt, and sugar in a large bowl. In a smaller bowl mix the flax seed and water. Then add that to that first bowl, as well as 2 and 1/4 cup almond milk and the diced bananas. Mix together.
Heat canola oil in a skillet over medium-high heat. Use a 1/3 cup measuring cup to spoon out the pancakes in the skillet. I cooked two at a time. Cook about 2 minutes per side, until browned.
Meanwhile to make the remaining parts: mix the vegan sour cream, raspberry jam and remaining almond milk together in a bowl. Mix the blueberries and pomegranates in another bowl. And in a small bowl place the peanut butter, but heat in the microwave for 30 seconds to make it liquidy.
Place one pancake on a plate. Drizzle with the raspberry mixture first. Then top with another pancake. Then drizzle with more raspberry mixture, then zig-zag some chocolate peanut butter on top of that, and lastly top with the blueberries and pomegranates. Amazing.