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.
Prep Time:
Yield:
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PinIngredients
For Pancakes:
- 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
Pomegranate Syrup:
- 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)
Instructions
- 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.
Notes
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:
Laura @PetiteAllergyTreats
October 6, 2014 at 8:44 pmHow fun is this?! I’m loving all the crazy Halloween themes you make and push over the top! Love the knife shot too! It’s too bad Halloween is just once a year right? <3
Cara
October 8, 2014 at 9:14 amWhy, thank you so much my favorite allergen-free girl! Means a lot to me, really. And super happy that you share my love for Halloween. I cannot wait to make those Pretzel Rolos! xo
Jessica DeMarra
October 5, 2014 at 6:55 amMistress of Darkness? Amazing Laurel! I am not a grown up and slasher movies still scare me causing me to check under my bed or in the closet before I go to sleep but I think I could handle these pancakes without fear. Like the entire stack. To my face. The pancakes would fear me….(insert scary music here)
Cara
October 8, 2014 at 9:15 amOkay, you are seriously making me laugh so hard with all your comments as of late. Thank you for putting such a smile on my face! And that’s MIZZ Darkness to you ladies…
kendy
October 4, 2014 at 9:02 pmi have to make the syrup from my poms off the tree!
Cara
October 8, 2014 at 2:33 pmOkay, now you are just rubbing it in, you lucky girl you! How fun would that be to have pomegranate tree???
Laurel
October 4, 2014 at 12:09 pmPlus, have you seen her Black Forest Cherry Cake? So she’s the Queen of Christmas and you’re the Queen of Halloween, Mistress of the Dark, right? Just the facts, ma’am.
Cara
October 8, 2014 at 2:34 pmYES, that cake! I didn’t want to bombard everyone with all the link awesomeness but that cake was tops on the list too 🙂 Sincerely, MOTD
Laurel
October 5, 2014 at 1:14 pmThat’s right Jessica, bite first, ask questions later. Mwahaha
Cara
October 8, 2014 at 9:16 amYou always did have an orderly way about you 🙂