Fluffy Pomegranate Ginger Cinnamon Pancakes

Oh these bad boys....SO good.



Let's just get down to it!

Fluffy Pomegranate Ginger Cinnamon Pancakes.

Servings: about 6 small pancakes

3/4 cup almond flour
1/2 cup flaxseed meal
a little bit more than 1/4 tsp baking soda 
a pinch of sea salt
2 large pastured eggs, room temperature
1/4 cup coconut milk
1 tbsp coconut oil), melted
1 tbsp raw honey
1 tsp pure vanilla extract
1/2 tbsp cinnamon
1/2 tsp ginger
a dash of cardamom, ground cloves, and nutmeg (optional, but I love adding these spices)
1/4 cup pomegranate arils



1. If you have a griddle pre heat it!

2. In a small bowl combine the almond flour, flaxseed meal, baking soda and salt.

3. Separate the egg whites from the egg yolks. Put the egg whites in a medium sized bowl and set aside

4. Put the egg yolks in a large bowl and whisk in the melted coconut oil)

5. Then add the milk, honey, and vanilla and whisk together.

6. Add the dry ingredients to the egg yolk mixture and whisking until it is clump free, then add the rest of the spices, and stir gently for another 30 seconds

7. Next, use a whisk to whip the egg whites rapidly until the form stiff peaks.

8. Use the whisk to fold the whipped egg whites into the batter. Do this GENTLY or you will ruin the fluffy egg whites...the most important trick that makes the pancakes fluffy!

9. Add 1/2 tbsp of coconut oil to a pan or preheated griddle

10. I used a tablespoon and ladled a heaping 1 1/2 tbsp of batter onto the griddle. I like making this tiny, it helps keep them fluffy!

11. Cook as you would regular pancakes, about 2-3 minutes on each side, BUT BEFORE you flip the pancakes, drop a few of the pomegranate arils on to the uncooked side, then flip :)

12. Serve and enjoy!