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Cherry Chocolate Chip Pancakes

  • Author: Joscelyn Abreu
  • Yield: 68 pancakes 1x


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

  • 13 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
  • 1/23/4 cup cherries, pitted and halved
  • 1/41/3 cup chocolate chips, to taste
  • dairy-free butter, to spread on pancakes
  • cherry sauce, recipe below (optional)

Cherry Sauce:

  • 2 cups cherries, pitted (I used some whole, some halved)
  • 23 tablespoons maple syrup or other sweetener, to taste
  • 1/4 cup water
  • 2 teaspoons cornstarch


  1. In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
  2. 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.
  3. 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.

Cherry Sauce:

  1. In a bowl, stir together water and cornstarch to make a slurry. Set aside.
  2. 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