Australian pomegrantes have hit the shelves and they are sweet and succulent, I haven’t found any organic ones yet but the conventional are just stunning. Historically pomegrantes have been used for women and fertility and are also a powerful antoxidant.
1 cup wholemeal spelt flour (demeter brand)
1 cup organic milk or non – dairy milk
2 tablespoons quinoa flakes
1 tablespoon chia seeds
Whisk the egg and milk in a seperate then combine with the other ingredients set aside for in the fridge for 20 minutes
Apple maple flax compote
1 gala apple (or whatever red apple in season) grate
3 tablespoons flax oil
2 tablespoons maple syrup
1 teaspoon rosewater (secret ingredient for deliciousness)
Mix the above and set aside until pancakes are ready to serve
1/2 pomegrante freshly shucked to decorate and eat
heat 2 tablesppons extra virgin coconut oil in a frypan and ladle in pancake mixture turning the batter once it starts to bubble and crisp around the edges.
As you can see from this photo to serve stack the pancakes (aim for same size and shape) and then top with raw apple and maple flax mix and decorate with pomegrantes.