It is POMEGRANATE SEASON!! Superfood Pancakes (Cocoa Pomegranate Pancake)

Collette here. I'm back with another pancake variation. This time, we use our same base recipe (found here, here, and here), and load these pancakes with cocoa and pomegranate making these the antioxidant breakfast of champions. Also, I LOVE pomegranates. In fact, we sisters grew up with quite the pomegranate farmer (our dad) and large pomegranate tree in our back yard. We take our pomegranates very seriously.

Pomegranates (and we have just hit their peak season!) are loaded with nutrients like fiber, protein, vitamins C and K, folate and potassium. They have have punicalagins and punicic acid (powerful antioxidants) and pomegranate juice has 3 times the antioxidant activity as red wine and green tea (according to advanced Biomed Research Journal and my wicked smart med school brother-in-law).

This is what the arils look like once removed.

Dark chocolate, especially in the form of cocoa with all of its polyphenols, is an amazing source of antioxidants. Like, better than most fruits. Check this out from the mayo clinic. 

So why do we care about these antioxidants anyway? Antioxidants eat up free radicals. Free radicals are any atom or molecule that are missing an electron in their outer membrane (or an unpaired electron); they will do anything they can to fill that space including harmful damage to DNA, proteins, and cell membranes in order to get that missing electron and feel zen about their little chemical/molecular lives.

Simply put, we need to hold on to our electrons and not gift them to free radicals (or any chemicals) and avoid oxidation in our cells. These (not always) can have the potential to become cancerous cells (among other things). So, to avoid oxidation we need to load up on foods rich in antioxidants to help eat up those cells that can cause us harm. All of my sciences geeks...check this out!

Ok, now on to the food. :)

1. First gather the usual line up of oats, quinoa, milk of choice (in this version, I use unsweetened chocolate almond milk for extra chocolate flavor), baking soda, baking powder, cocoa powder (as natural as possible, unsweetened), and your greens of choice (try any combo of dark leafy greens or a nub of raw zucchini).

2. Get out that trustee blender. If you do not have a high-powered blender (Blend-tech or Vitamix), add your oats and quinoa first and blend them into a fine powder and then proceed to add in the remaining ingredients. Toss everything in EXCEPT the pomegranate arils (the red seeds). Add in 2 eggs and your sweetener of choice (not pictured above). I use one whole banana and a 1-2 tsp of stevia. Blend 1-2 minutes.

3. Once batter is ready to roll, do the normal pancake thing. Pour when griddle is hot, add in pomegranate arils once batter is poured. Top with extra pom arils and pure maple syrup. 

Tips: 

* If the batter seems too wet, leave it to sit for about 5-10 min and it will thicken up. 

*If you have sensitivities, try using gluten free oats (bob's red mill makes a great GF oat).

*If you are cutting calories, add 2 egg whites and one scoop of your favorite vanilla protein powder. 

Enjoy this warm, healthful, and festive pancake. What a good way to incite yourself out of bed at 0 dark 30 on a cold fall or winter morning. :)

Happy cooking!

Chocolate Pomegranate Pancakes

Makes 8-10 servings

2 cups uncooked whole rolled oats

1/2 cup uncooked quinoa

2 cups desired milk 

1 ripe banana (adjust to taste)

1 tablespoon of honey or stevia (optional...but highly recommended)

2 eggs

1/2-1 cup dark leafy greens (any that your like, or try a nub of raw zucchini)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla (optional)

2 tablespoons of cocoa powder

1-1/2 cups pomegranate arils (the red seeds) for sprinkling during cooking. 

Optional toppings: extra pom arils, real maple syrup

I think my nephew liked them...since they are gone. :)