Cherry Chocolate Chip Pancakes
Ingredients
Cherry Sauce
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2 tsp. cornstarch
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1/4 cup water
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3 tbsp. maple syrup or other sweetener, to taste
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2 cups cherries, pitted
Cherry Chocolate Chip Pancakes
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cherry sauce
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dairy-free butter, to spread on pancakes
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1/3 cup chocolate chips, to taste
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3/4 cup cherries, pitted and halved
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1 tsp. vanilla extract, optional
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2 tbsp. maple syrup, plus more for drizzling
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1 tbsp. avocado oil or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
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generous pinch of salt
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1 tbsp. baking powder
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1 cup unbleached all-purpose flour or a good cup for cup gluten-free flour blend
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1 tbsp. apple cider vinegar or distilled white vinegar
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3/4 cup almond milk or other milk of choice
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3 tbsp. coconut oil, avocado oil, or other cooking oil, for coating the pan
Method
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01In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
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02In 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.
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03Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the ¼ 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.
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04Cherry 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.
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05Set 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 the sauce gets too thick. Serve warm with pancakes. Refrigerate leftovers.
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06Depending 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!
