Heather's Recipes

  4 cups pomegranate juice 1/2 cup sugar (I'm trying this with stevia to be more paleo friendly) 1 tablespoon freshly squeeze lemon juice   Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

I love these.  I usually make a batch on the weekend and put in fridge and have 2-3 small pancakes a few times during the week for breakfast.  Fast and easy to grab and go also.  Great with the pomegranate syrup I made too. 1 3/4 cups fine ground almond flour 1/2 tsp baking soda. 1/4-1/2 tsp salt 1/2 tsp cinnamon(optional) 3 large eggs   4-5 Tbls full Almond/Coconut Milk 2 Tbls honey 1 tsp vanilla   1/4 cup fruit (optional)