Chocolate POM Pancakes

There's something about the warmth of your blankets in the morning and the prospect of putting my feet on the cold wooden floor that makes me want to stay in bed indefinitely.  When my stomach starts grumbling, these pancakes are worth jumping out of bed for!

To keep these suitable for breakfast, I kept the pancakes batter not too sweet and added in just enough chocolate chips to make each bite was filled with melty chips and crunchy pomegranate seeds.  Treat yourself this weekend and make a batch, I know I will be :)

Chocolate Pomegranate Pancakes
adapted from Lauren (these are my favorite variety)
Serves: 2

1c minus 2T whole wheat pastry flour (or white whole wheat or AP flour)
2T cocoa powder (I used this kind)
1t evaporated cane juice (or more if desired)
1t baking powder
1/2t baking soda
1/2t cinnamon
pinch of salt
1c buttermilk
1 egg
1t vanilla
1/4c semi-sweet chocolate chips, plus more for garnish
3/4c pomegranate arils, plus more for garnish

In a large measuring cup or small bowl, whisk together buttermilk, egg and vanilla.  Set aside.

In a large bowl, add dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, cinnamon and salt.  Whisk well to combine.  Add chocolate chips and pomegranate arils and gently toss to coat.  Pour in buttermilk mixture and stir until just combined.

Heat a large nonstick griddle over medium low heat.  Coat with cooking spray if you need to (mine works well even without) and once hot, use a 1/4-cup measure to spoon out pancake batter.  Cook a 2-3 minutes, until you start to see bubbles on the surface.  Flip and cook another 2-3 minutes.

Serve, topped with extra pomegranate seeds and chocolate chips.

What will you be cooking up this weekend??