POM Pancakes

Woo-wee! Today is flyin’ by.

Slow down, Sunday!

First thing this morning, Ryan, Sadie and I piled into Ryan’s car and headed to Winter Springs where Ryan had a 9 a.m. soccer game.

Since Ryan likes to arrive to all of his soccer games nice and early to have ample time to warm up, I dropped him off at the soccer field and drove to a nearby dog park to let Sadie run around until his game started.

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We ended up staying at the park for a good hour and showed up to Ryan’s game about 10 minutes before halftime.

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I enjoyed talking to other spectators while watching the game. Sadie, on the other hand, was all business.

She kept her eyes on the ball… and her dad the whole time.

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Ryan’s game concluded around 11 a.m. and we headed home to make a big breakfast.

Since we both only ate a small meal before the soccer game, we were oh-so-hungry when we walked through the door.

I headed straight to the kitchen and got to work!

Breakfast

When I arrived home from work on Friday, a large box of POM Wonderful juice was waiting on my doorstep.

The company sent me a sample of their new flavor of juice, pomegranate cranberry to try.

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After talking with some of my blogging friends on Friday about POM juice, they encouraged me to try cooking with it, as I’ve never really experimented with the juice in recipes.

On Sundays I often crave a big, substantial breakfast like French toast or pancakes, so I figured I would try incorporating the juice into a batch of pancakes this morning.

After tasting the batter, I could tell the POM pancakes were going to be a success!

I ate two small pancakes right off the griddle before plating the remaining ‘cakes.

I topped the pancakes with syrup and dug in!

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The pancakes were light purple in color from the juice which made them look nice and purdy!

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Both Ryan and I agreed that these pancakes were pretty fantastic. We’ll definitely be making these again!

POM Pancakes

Ingredients:

Directions:

  • Combine flour through baking soda in a bowl
  • Whisk together pomegranate juice, egg and oil
  • Pour pomegranate mixture into the bowl with the four mixture and beat until combined
  • Spray griddle or pan with non-stick cooking spray
  • Pour batter onto pan in individual pancakes, flipping after approximately 2 minutes
  • Cook until batter is set
  • Top with syrup, powdered sugar, fruit or desired toppings

Today

Today’s plans include laundry, cleaning, the Bucs game, trip to the grocery store and JoAnn’s and a frozen yogurt date with my friend Merri.

I hope your Sunday is going by nice and slowly. :D I’ll check back lata!

Comments

  1. says

    Sadie is the cutest! I’ll have to try experimenting with juices in cooking, it sounds yummy :)

    p.s. Did you get a new camera or editing software? These pictures are gorgeous! So vibrant and beautiful, looove it

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  2. sweetsandskinnyjeans says

    I’ve never experimented with juices in pancakes or any baking for that matter! What a great way to add antioxidants! =)

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  3. Theresa says

    I bet you could also boil it down and make a syrup?? The pancakes look great though!

    Side note… I love Houston’s! The one in Atlanta does not have a hot fudge sundae though…the horror!

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