A gluten-free pancake stack that can pass off as dessert? Yes please!
These pomegranate pistachio pancakes contain no added sugar or grains – all you need is a banana and two eggs for a sweet and perfectly moist pancake.
While you can top them with whatever you like, this pomegranate and pistachio version is great for fall. They add a pop of color, crunch, and flavor – perfect for Sunday brunch or whenever you’re in the mood for a stack.
Pomegranate Pistachio Pancakes
1 ripe banana
1/4 tsp. almond or vanilla extract (optional)
1/8 tsp. baking powder (optional, for fluffier pancakes)
2 large eggs
1 Tbsp. unrefined coconut oil (or other oil)
½ cup pomegranate arils
2 Tbsp. chopped pistachios
- Peel the banana and break it into 4 parts in a bowl. Use a fork to mash it thoroughly into a pudding like consistency. Add the extract and baking powder if using.
- In another bowl, whisk the eggs together. Then, pour the eggs into the banana bowl, and mix well until thoroughly combined. It will be a very liquid-like consistency.
- Heat a skillet or griddle over medium heat. Add a few teaspoons of coconut oil. Use about 2 tablespoons of batter per pancake. Cook for about 1 minute. Sprinkle with a few pomegranate seeds before flipping and cooking an additional minute on the other side.
- Transfer the cooked pancakes to a plate, and stack them high. Top with additional pomegranate, pistachios, and maple syrup.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com. She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.