Pomegranate Pancakes

Ingredients

• 2 whole Navel Orange
• 2 whole Grapefruit
• 1 ½ cups Unsweetened Plant-based Milk
• 2 tbsp Maple Syrup
• 1 tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 2 cups White Whole Wheat Flour
• 2 tbsp Flaxseed Meal
• 1 tbsp Baking Powder
• ¼ tsp Baking Soda
• ½ cup Pomegranate Arils
• 2 tbsp Pomegranate Molasses

Instructions

1. Zest 1 tsp from one orange and set aside. Cut the tops and bottoms off the oranges and grapefruit, then slice away the skin and white pith. Holding each fruit over a bowl, cut between the membranes to release the supremes. Set aside.
2. In a medium bowl, whisk together the plant-based milk, reserved orange zest, maple syrup, lemon juice, and vanilla extract.
3. In a separate large bowl, whisk together the white whole wheat flour, flaxseed meal, baking powder, and baking soda. Season with salt to taste. Add the dry ingredients to the wet mixture and stir just until combined. Let the batter rest for 5 minutes, then gently fold in the pomegranate arils.
4. Heat a large nonstick skillet over medium heat. Working in batches, spoon about ⅓ cup batter per pancake into the skillet. Cook for 3 minutes until edges are set and bottoms are lightly browned, then flip and cook 2 to 3 minutes more until cooked through. Keep finished pancakes warm in a 200°F oven.
5. Serve pancakes topped with the citrus supremes and a drizzle of pomegranate molasses.