Breakfast · Vegan · Winter

Vegan Banana and Pomegranate Pancakes

Tis’ the season for pomegranate!! I’ll admit, before this winter season, I didn’t give pomegranate the time of day. I was used to buying those pre-packaged cups of seeds and always found them to be excessively bitter and a little over-ripe/rancid. But then I decided to give fresh pomegranate seeds a shot, with my husband doing much of a hard labor, and just fell in love with them! They were like little rubies filled with sweet and bitter juice. I became obsessed with putting these little jewels in everything I could. The best way was adding them to my favorite pancake recipe from Love & Lemons!

These are a delicious and festive breakfast, perfect for Christmas morning!



  • 1 ripe medium banana, about 1/2 cup mashed
  • 2/3 cups unsweetened almond milk (homemade or store bought)
  • 1 teaspoon vanilla extract
  • 3/4 cups gluten-free flour *
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/3 cup pomegranate seeds, plus more for topping
  • Coconut oil, to grease the pan


  1. Puree banana, almond milk, and vanilla extract in a food processor or high-speed blender. You want to make it as runny as possible.
  2. In a medium bowl combine all the dry ingredients.
  3. Pour banana mixture in with dry ingredients and stir until just combined. Fold in pomegranate seeds.
  4. Grease a medium non-stick skillet or a non-stick griddle with coconut oil. Pour batter into pan or on griddle.
  5. Allow pancakes to cook until bubble start forming the in center (about 1 minute) and then flip to cook on the other side for another minute.
  6. Serve pancakes warm and topped with more pomegranate seeds and your favorite syrup.

*If you don’t have gluten-free flour, feel free to you substitue with spelt flour or a 50/50 combination of all-purpose flour and whole wheat pastry flour.