When Clem of The Vegan Cookie Fairy asked me to review her e-book, The Vegan Cookie Fairy’s Christmas Recipes, I was really delighted to do so because if you don’t know Clem, this Scottish beauty is a bright little light in the blogging sphere. I love this girl’s creativity! Hello Hazelnut Chocolate Bundt Cake with Butterscotch Sauce! And THIS Chocolate Mountain Mont Blanc is seriously the cutest thing in the Universe. I promised Clem that I would make sure that I let you all know that this is a traditionally British-inspired Christmas e-book full of 16 recipes that help vegans create an easy 3-course menu packed with flavor, as well as edible gift ideas. It’s only $2.62! I agreed to create one of her recipes from the book…but I HAD to Halloween-ify it to share with you. I had to. Come on now, you know me.
So these Pomegranate Syrup Pancakes needed that dramatic “blood and guts” touch to them so I knifed it and made it bleed. Hence, Slasher Pancakes made more sense for this month. Classy, don’t you think? The original recipe in the e-book wasn’t gluten-free but was so easily adaptable. Fluffy. Perfect in every way. Coated with an easy pomegranate syrup that was so much fun to make (never thought to make pomegranates into a syrup!) Plus they really make the aesthetics look gut-like. Meets all my requirements.
- 1/2 c. gluten-free flour blend (or use 1/4 c. all-purpose flour + 1/4 c. spelt flour)
- 1 Tbsp. brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. xanthan gum (I added this to the recipe)
- 1/4 c. almond milk
- 1/4 c. unsweetened apple sauce
- 1/2 c. brown sugar
- 1 Tbsp. water (recipe calls for a splash of water)
- 1/2 c. pomegranate seeds (recipe calls for seeds of 1/2 pomegranate)
- Start by removing the seeds from half of a pomegranate (or buy seeds already packaged). Put them into a small mixing bowl and set it aside while you make the pancakes.
- Put the flours, xanthan, baking powder, baking soda, and brown sugar into a mixing bowl and combine them.
- Fold in the applesauce and almond milk, whisking the mixture until just combined. (You might need to add another 1-2 Tbsp. of milk if too thick of batter).
- Place a large shallow frying pan over high heat. Melt a knob of vegan butter, swirling it in the pan so the pan is fully greased.
- Drop 2 tablespoons of batter into the pan. Spread it into an even circle with the back of your spoon. Cook the pancake until its edges start crisping up and bubbles form on top, then flip over. Cook it for another 2-3 minutes until it is golden brown, then slide it onto a plate. Repeat with the rest of the batter.
- Keep the pancakes covered so they stay warm while you make the pomegranate syrup.
- Place a small saucepan over a high heat. Put the brown sugar and a the water into it, and start heating the mixture, swirling the saucepan often. The sugar will first dissolve, then, as the water evaporates, it begins to caramelize. When the caramel starts to bubble, lower the heat and swirl the pan often to prevent overflowing.
- Let the syrup thicken for 5 minutes (you don’t want it to get too hard though). Add the seeds and allow to cook until they have softened and are starting to burst.
- Serve pancakes with drizzled syrup.
This recipe has been republished from The Vegan Cookie Fairy’s Christmas Recipes e-book with permission from Clemence Moulaert.
You can find Clem over at her website The Vegan Cookie Fairy. Purchase her e-book The Vegan Cookie Fairy’s Christmas Recipes on Amazon for a mere $2.62! Want to follow her on social media? You can find her here: