Love days off. Since we had time to make a nice brunch today, we made some yummy whole wheat blueberry/pomegranate pancakes. The recipe was adapted from Whole Foods Market with some slight substitutions and additions. To accompany our healthy brunch, we had a loaded fruit smoothie and some hard boiled eggs for protein. Though we already had whole grains in our pancakes, we couldn’t help but have some light rye bread with some light laughing cow cheese to top it off. Perfect brunch, and oh so filling.
2 cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp sea salt
1 cup coconut almond milk
1/2 cup water
2 tbsp agave syrup
1 tsp pure vanilla extract
1 1/4 fresh/frozen blueberries and pomegranate arils
Ingredients for fruit smoothie: tons of fresh pineapple (about 2 cups) 1 banana, 2 fresh kiwis, handful of red seedless grapes, about 6 fresh black berries. Top with chia seeds and unsweetened coconut.
1. In a large mixing bowl combine dry ingredients (flour, baking powder, cinnamon and sea salt).
2. In a smaller mixing bowl, combine wet ingredients (almond milk, water, agave syrup and vanilla) until well blended.
3. Combine wet and dry ingredients and whisk until evenly mixed. Stir in berries. Allow batter to set for about 10 minutes to thicken.
4. Oil cast-iron griddle and set temperature to medium heat. Ladle batter onto griddle or skillet. Cook for about1-2 minutes on each side (or until each side is golden). Ensure pancakes are cooked throughout.