Chocolate Chip Cherry Pancakes
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Thick, fluffy, full of flavor pancakes made with coconut flour!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 8 minutes mins
Cook Time 12 minutes mins
Total Time 20 minutes mins
Servings 9 pancakes
Calories 117
- 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
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.
Serving: 3pancakes | Calories: 117kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 311mg | Potassium: 90mg | Fiber: 3g | Sugar: 7g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg