In the summer I love fresh cherries. We had a few pounds sitting in the refrigerator and I went to make breakfast and they were staring right at me so I decided to whip up some cherry pancakes! I added some sweet cacao nibs and cardamom to mine and made a cardamom coconut cream “syrup”. Cacao nibs are optional and you can also use amaretto or vanilla for flavoring instead of cardamom. I like to switch up flavors depending on my mood!
Makes 4 servings
2 1/4c all-purpose, gluten-free flour (used Cup 4 Cup Gluten Free Flour)*
1/4c coconut oil, in solid not liquid if it is liquid put it in the refrigerator/freezer or refrigerator to solidify
2TBSP coconut palm sugar, or sweetener of choice (used Navitas Naturals Coconut Palm Sugar)
1TBSP baking powder
1/2-1 tsp sea salt
1 3/4c coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1c cherries, fresh or frozen halved and pits removed
3TBSP sweet cacao nibs or chocolate chips (Navitas Naturals Sweet Cacao Nibs), optional
dash of ground cardamom or amaretto flavoring to taste, depending on personal preferences you can make these cherry amaretto or use cardamom. Alternatively use 1tsp pure vanilla (used cardamom)
For the Cardamom Coconut Milk “Syrup”
Makes 1 serving
2TBSP cold canned coconut milk (it thickens when cooled)
pinch of ground cardamom
sweetener to taste, used Stevia In The Raw
*The pancakes will not get fluffy and will not puff up if using whole wheat flour. If you want to use whole wheat flour do not use for more than half of the flour called for and mix with another flour. The batter does thicken as it sits but you may need to use an additional 1/4 cup of flour depending on flour used. I get the best results with gluten free all purpose flour.
In a bowl mix together flour, sugar, baking powder, and salt. With a pastry cutter or two knives cut in coconut oil until you have a course crumbly mixture, there should be no large chunks of coconut oil. In a Vitamix or high-speed blender add flavoring, milk, and cherries and blend until mostly smooth or smooth. Add milk mixture slowly to flour mixture and whisk until smooth, there may be some small lumps. The batter will thicken as it sits. If you need to add more milk to thin the batter. Heat a non stick griddle to medium and let heat up. You will want to have a hot griddle for this and do not spray it with non stick spray. Spoon mixture onto your griddle and cook until the edges are starting to look dry and set and bubbles are starting to hold in the center of the pancakes, flip and continue cooking until golden brown. Using a metal spatula works best and pancakes should release when they are ready. Top with desired toppings. Enjoy!