A stack of gluten-free pancakes 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.
Looking for more? Try these Paleo Pancakes, for Valentine’s Day or any day!
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.