Gluten-free Chocolate Chip Cherry Pancakes
Thick, fluffy, full of flavor Chocolate Chip Cherry Pancakes are easy to make with coconut flour. Perfectly sweet and tart, these cherry almond pancakes taste like a speciality dish but can be enjoyed every day.
These Chocolate Chip Cherry Pancakes are slightly thicker than your average pancake, thanks to the coconut flour. They fluff up beautifully when they hit the skillet. I’ve eaten these twice, now, and the first time I didn’t top them with a thing. The sweetness from the chocolate chips and cherries was perfect for me. The second time I had them, I added just a small drizzle of maple syrup. Both ways were scrumptious, for sure… it really just depends on how sweet you want your pancakes. Because of the chocolate chips, I didn’t add any additional sweeteners- you simply don’t need them.
Just a reminder, coconut flour to other flours is not a one to one ratio. Coconut flour is SUPER absorbent. Most coconut flour recipes will require a large amount of eggs or other liquid to a small amount of flour. If you want to learn more about baking with coconut flour, read this very informative post from Nourished Kitchen.
Okay… back to these delicious Chocolate Chip Cherry Pancakes. I’m totally obsessed with cherries right now… cannot get enough. I’ve eaten them in salads, yogurt, oatmeal… well folks, these pancakes were the BEST way yet. OMG- so good! If you love cherries as much as I do, I would really recommend purchasing a cherry pitter. It will make your life so much easier. I have this cherry pitter and it works perfectly.
Chocolate Chip Cherry Pancakes
Ingredients
- 4 large eggs
- 1 cup milk, I use unsweetened vanilla almond milk
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2-1 cup chopped cherries, pitted (I used close to 1 cup)
- 1/3 cup mini chocolate chips
Instructions
- Heat coconut oil or cooking spray in a large skillet or griddle over medium heat.
- Whisk together; eggs, milk and vanilla in a large mixing bowl.
- Stir in coconut flour, baking soda and salt. Batter will be lumpy.
- Gently fold in cherries and chocolate chips.
- Spoon about 1/4 cup pancake batter for each pancake onto the heated skillet or griddle. I was able to make about 3 small-medium pancakes at a time.
- Allow pancakes to cook for about 5 minutes and until all air bubbles have popped. Flip and cook for about 2 minutes more.
- Continue this process until all of the batter is used. You may need to grease skillet each time.
- Makes 9 pancakes and serves about 3 adults.
Did you make this recipe?
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hmm can’t figure out what is with all the coconut flour? can you help? I guess I’m all about my wheat and gluten? Doesn’t it have a lot of fat and calories? Does it taste different? Do you have a favorite protein powder at all?
Thank you for your help I enjoy your blog…
The perfect summer pancakes! Yum!
These sound amaaaazing, Kim!! I am excited to try them. I am also excited to “bake” with cherries for the first time. Sad, I know 😉
Cherries are so good in baked goods, especially paired with the chocolate. 🙂
Now these are some mighty fine looking (did I seriously just say that?) coconut pancakes! I’ve tried making coconut pancakes before, but they kind of ended up falling apart on me — I’m still trying to get the proportions right. Finicky things. Still, I really do love working with coconut flour. It makes things so fluffy and moist.
You crack me up! You’re right coconut flour is very tricky. The amount in these worked well for texture and taste.
I love coconut flour pancakes and I love cherries! I buy the frozen bag from Costco and they’re already pitted. Wahoo! Currently obsessed with peaches and blueberries!
Those are the ones that I buy too. So worth not having to pit them!
Well done, you have officially discovered the way to my heart…in pancakes form! Love.these.
Haha… they pretty tasty!
Cherry and chocolate! Yum! We both have pancakes on the blog 🙂
Great minds think alike! 😉
nom nom nom! I love thicker pancakes, so these would work for me. I love that you used cherries in them, I am not sure I have ever done that in my pancakes. They are the best source of long run recovery fuel….so these may be added to my lineup….or even todays post run meal!
That’s great to know… more reason to eat tons of them!