Dairy-free, Vegan

For as long as I can remember, Sundays have always been marked by the smell of pancakes in the morning. My dad would always make us chocolate chip pancakes (arguably the best pancakes ever) and I have had fun continuing this tradition in my adult life!

For the festive holiday season, I decided to take this classic recipe and add in some juicy, tart pomegranate seeds to the mix!

Turns out, you get a little burst of sweetness with every bite, complemented by the rich dark chocolate.

Ready to dig in? …

Pomegranate Chocolate Chip Pancakes

Yields about 8 pancakes

Prep Time: 10 minutes

Cook Time: 10-15 minutes

*this recipe is a revised version of the recipe found on the packaging of the pancake mix

What you’ll need:

2 cups Bobs Red Mill 7 Grain Pancake Mix
1 1/2 cup cold coconut milk
2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp water, mix and let sit 10 minutes to gel up)
2 Tbsp coconut oil, melted
1/4 cup dairy-free chocolate chips (I used Enjoy Life Foods)
1/4 cup pomegranate seeds

What to do:

In a large bowl, combine the pancake mix, coconut milk, flax eggs, and coconut oil
Fold in chocolate chips and pomegranate seeds
Warm up a pan on the stove or a griddle, spray with coconut oil spray (or a baking spray on hand)
Scoop about 1/8 cup mix per pancake, flip halfway through and cook until fluffy and firm
Top with your favorite pancake toppings and enjoy! (I used Tru Whip dairy-free, vegan whip here)

I hope you add this to your weekend pancake rotation this holiday season!

& Be sure to tag #wanderfullywholesomeeats when you whip up a stack!

xoxo

Danielle Webb