For the pomegranate pancakes, score the pomegranate all around with a knife and break through with your hands. This way you do not damage the pomegranate seeds.
Get the seeds out of the pomegranate with your fingers. Do not use sharp objects to remove them, otherwise the plump seeds will splatter a lot. For the pancakes, separate the eggs and beat the egg whites until very stiff.
Stir the egg white powder into the beaten egg whites. Combine the egg yolks, spelt flour and milk and gently fold into the egg white mixture.
Place 6 blobs each on a baking tray lined with baking paper and spread some pomegranate seeds on the blobs. Bake at 180 °C for 10 minutes.