Description
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.
Ingredients
Scale
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)
or distilled white vinegar
(NOT baking soda!)
or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
, plus more for drizzlingCherry Sauce:
- 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
Instructions
- 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.
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
or 
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:
- 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.
Notes
*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