Description
Almond flour pancakes with reduced pomegranate sauce. Easy and incredibly healthy!
Ingredients
- 2 whole Eggs
- ¾ cups Almond Milk
- 1 teaspoon Vanilla Extract
- 1-¾ cup Almond Meal Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- Oil, For Cooking The Pancakes
- FOR THE POMEGRANATE SYRUP:
- 16 ounces, fluid 100% Pomegranate Juice
Preparation
In a mixing bowl, whisk the eggs, then add the almond milk and vanilla extract. Mix well.
Add the almond flour, salt and baking powder. Mix until smooth.
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan. Measure out a scant ¼ cup of batter and pour into the skillet. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top. Flip, cook an additional 45 seconds to 1 minute then repeat with remaining batter.
To make the pomegranate syrup, pour pomegranate juice into a small sauce pan and bring to a gentle boil. Reduce heat to a simmer and allow juice to reduce by half. Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.
Be careful not to allow the juice to reduce too much because it will turn very thick and stringy (which is still tasty, just difficult to munch on).
