1
Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
2
In a medium-sized bowl, combine flour, protein powder, and baking powder and stir to mix.
3
In a separate bowl, whisk egg whites until frothy (about 5-6 seconds) then add “riced” cauliflower, apple sauce, and almond milk and stir to combine.
4
Add wet ingredients to dry ingredients and mix well.
5
Spoon batter onto skillet forming 3 medium-sized pancakes and cook 5-6 minutes per side (batter will not bubble).
6
Serve layered with pomegranate cream, pomegranate seeds, and coconut flakes.
For Pomegranate Cream
1
Combine ingredients in a small blender and blend until smooth.