These vegan friendly pancakes are full of juicy cherries and pockets of melty chocolate. They’re made even more delicious with a simple maple sweetened cherry sauce! Refined sugar free with gluten-free option.
Cherry Chocolate Chip Pancakes
- 1–3 tablespoons coconut oil, avocado oil, or other cooking oil, for coating the pan pan
- 3/4 cup + 2 tablespoons almond milk or other milk of choice* (see note)
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1 cup unbleached all-purpose flour or a good cup for cup gluten-free flour blend
- 1 tablespoon baking powder (NOT baking soda!)
- generous pinch of salt
- 1 tablespoon avocado oil or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
- 2 tablespoons maple syrup, plus more for drizzling
- 1 teaspoon vanilla extract, optional
- 1/2–3/4 cup cherries, pitted and halved
- 1/4–1/3 cup chocolate chips, to taste
- dairy-free butter, to spread on pancakes
- cherry sauce, recipe below (optional)
- 2 cups cherries, pitted (I used some whole, some halved)
- 2–3 tablespoons maple syrup or other sweetener, to taste
- 1/4 cup water
- 2 teaspoons cornstarch
- In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Fold in chocolate chips and cherries. Don’t over-stir as this creates tough pancakes.
- Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serve with cherry sauce.
- In a bowl, stir together water and cornstarch to make a slurry. Set aside.
- Place pitted cherries in a small saucepan and mix in maple syrup and water/starch slurry. Set the saucepan over medium-high heat and gently mash cherries to release juices. Continue to cook until sauce begins to thicken, about 3–5 minutes. Stir continuously to keep sauce from burning. Add a little more water if sauce gets too thick. Serve warm with pancakes. Refrigerate leftovers.
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!
- Category: Breakfast, Vegan, Gluten-Free