These pancakes are packed with antioxidants from the POM juice and blueberries, and the banana/maple syrup combo is my favorite topping — decadent and sweet without having to drown everything in maple syrup Plus, they’re PURPLE!
(makes 1 serving — one large or two small pancakes)
- 1/3 C whole grain pancake mix
- 1/2 C POM Wonderful pomegranate juice
- 1/4 C frozen (or fresh) blueberries
- 1 egg
- 1 tsp. ground flaxseed
- 1/2 tsp. cinnamon
Optional topping: Handful walnuts, 1 small ripe banana, 1 Tbsp. pure maple syrup
Mix all ingredients in a bowl. Pour batter onto a cooking sprayed or nonstick pan on medium heat. Cook a few minutes on each side, until cooked through!
I topped mine with a small ripe banana, which I mashed together in a bowl with 1 Tbsp. of pure maple syrup, and a small handful of walnuts. Yum!