Light and fluffy pancakes are such a delight for Christmas Morning. The flavor of these little pancakes is so delicious and quick to make. Simple ingredients make fantastic flavors. A little light note to tide you over until the big dinner.
1 cup regular flour
1/4 cup brown rice flour
1/4 cup coconut flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 to 3/4 cup coconut milk
1 tsp vanilla
1/4 cup pomegranate seeds
1 flax egg.
- In a small bowl combine 1 tbsp flax with 2 tbsp water. Stir to mix and let stand about 10 minutes.
- In a large bowl combine all of the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to mix well.
- Add the coconut milk, flax egg, and vanilla. Whisk to mix well. Add more milk for a thinner pancake or less for a thicker pancake. Mix in the pomegranate seeds until combined.
- Over medium heat melt coconut oil or vegan butter and scoop about 1/4 cup of the batter on to the pan. Cook about 2 to 3 minutes on that side or until golden brown and bubbles are set. Gently flip the pancakes over and allow to cook another 1 to 1 1/2 minutes to cook through. Remove from the pan and place on a serving tray.
To serve, You can top with peanut butter, Almond butter, Fresh fruit, Or maple syrup. However, you decide to serve they will be a hit.