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Beautiful & elegant pancakes, bursting with flavors of orange and fresh pomegranate.

Pomegranate Orange Pancake with Orange Maple Glaze


  • Prep Time: 4 minutes
  • Cook Time: 15 minutes
  • Total Time: 19 minutes
  • Yield: 6 people 1x

Description

Pomegranate orange pancakes are full of flavor and packed with “WOW”, especially when drizzled with our homemade Orange Maple Glaze.  Free from dairy, egg, & nuts with a delicious gluten-free option. 


Scale

Ingredients

for the pancakes

  • 1 cup all-purpose flour or gluten-free flour of choice
  • 1 tb. evaporated cane sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. himalayan sea salt
  • 1 aquafaba egg
  • 3/4 cup coconut milk coffee creamer
  • 1/4 cup orange juice
  • 2 tsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 1/2 cup-3/4 cup pomegranate seeds
  • oil or dairy-free butter for griddle

for the glaze

  • 1 1/2 cups confectioners sugar
  • 3 tb. orange juice
  • 1 tb. pure maple syrup (or agave) 

Instructions

Preheat oven to 200° and make sure rack is placed in the center (or set oven on warm).

make pancakes: 

  1. In your standing mixer, add 3 tablespoons of chickpea brine (aquafaba) and set on high.  Allow mixer to “whip” liquid 5-7 minutes, or until peaks form. 
  2. While brine is mixing, in a medium bowl, whisk together flour, baking powder, baking soda and salt. 
  3. Gently add creamer, orange juice, zest, and extract into the whipped aquafaba.  Whip a few times to incorporate then add in flour mixture and whisk until combined.  
  4. Fold in pomegranate seeds. Let batter rest while griddle heats up (5 minutes). 
  5. With griddle on medium low, melt butter, drizzle with oil or lightly spray. Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).
  6. Place pancakes in oven proof container then repeat until all the batter has been used.

make the glaze:

  1. whisk together confectioners sugar, orange juice and maple syrup. Serve with warm pancakes as drizzle or dip. 

Notes

*Depending on the time of year, blueberries or raspberries are a great option to use in place of pomegranate seeds.  

I have also made these pancakes using Bob’s Red Mill 1-to-1 GF flour and they also turned out nicely with the aquafaba egg. If using a different GF flour, be sure to see if xanthan gum is needed.  

***This glaze also makes for a wonderful cupcake topping or even can be used as a dip for freshly sliced fruit. 

  • Category: Breakfast
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