Gluten-Free Cherry Chocolate Chip Pancakes

Gluten-Free
Dairy-Free
Nut-Free

These pancakes have officially become the most frequently requested Saturday morning breakfast in our house. In fact, since I came up with the recipe, we’ve had them 3 Saturday’s in row!

What makes These pancakes so good?

The maple syrup added to the mix gives the batter a hint of sweetness that when paired with the cherries and chocolate chips, makes these pancakes taste just like a cherry chocolate chip donut. Or so I’ve been told by my head taste-tester.

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WHAT INGREDIENTS DO I NEED TO MAKE THESE GLUTEN-FREE CHERRY CHOCOLATE CHIP PANCAKES?

  • A good 1:1 gluten free baking flour (Bob’s Redmill 1:1 gluten free baking flour)
  • Plant based milk – we use coconut milk to keep it nut free
  • Apple cider vinegar
  • Gluten-free baking powder
  • Sea salt
  • Vanilla
  • Fresh cherries
  • Chocolate chips
  • Maple syrup
  • Avocado oil
  • Egg
  • Optional: ghee
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I promise you won’t even notice that the pancakes are gluten-free, dairy-free or refined sugar free. The only thing you’ll be worrying about is if there are any left when you finish your first helping!

We cook our pancakes in ghee (you can also use butter if you’re not dairy sensitive), so they turn out crispy on the edges and fluffy inside. These pancakes truly are a brunch-dream come true!

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Servings

5 pancakes

Prep Time:

15 minutes

Cook Time:

7-8 minutes each

Total Time:

 20-25 minutes

Ingredients:

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  • 1/2 cup of fresh, pitted cherries; roughly chopped
  • 1/3 cup of chocolate chips
  • 1/4 cup maple syrup
  • 1 tablespoon avocado oil
  • 1 egg
  • optional: ghee for cooking

Instructions:

Step 1

Place 1 tablespoon of plant-based milk into a 1 cup measuring cup, and fill the rest of the cup up with plant-based milk. Allow to sit for 10 minutes prior to using for homemade vegan buttermilk

Step 2

Mix flour, baking powder, and sea salt in a large bowl and set aside

Step 3

In a medium sized bowl, add 1 egg and whisk lightly. To the same bowl, add the vanilla, avocado oil, maple syrup and vegan buttermilk. Whisk to combine

Step 4

Add wet ingredients to the dry ingredients, and mix until just combined.

Step 5

Gently fold in the chocolate chips and cherries

Step 6

Heat a pan over medium heat. Place a small amount of ghee in the pan and allow to melt before you begin cooking your pancakes. Place approximately 1/2 cup of batter into the greased pan and allow to cook for about 4 minutes, or until bubbles begin to form and edges of pancake are crispy when lightly lifted with a spatula. Flip pancake and cook for another 3-4 minutes, until cooked thoroughly

Step 7

This recipe will yield you 5 large pancakes, you’ll likely need to cook them in batches depending on the size of your pan

Notes:

  1. Ghee is optional for frying the pancakes. Butter, coconut oil or your favorite cooking oil would also work. I find ghee give you the best fry for crispy edges and a fluffy inside!
  2. If you are not dairy sensitive, traditional buttermilk should be fine for this recipe
  3. You should be able to use regular flour if you are not gluten sensitive. I’d start with 3/4 cup and increase as necessary until you get the consistency you’re looking for!
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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