These Healthy Chocolate Cherry Pancakes are loaded with flavor and topped with the most amazing Cherry Syrup. These light and fluffy gluten free pancakes are made in a blender or food processor while the cherry sauce is simmering on the stove.
Are into the chocolate cherry combination? It is one of my favorit just like in these Chocolate cherry bliss balls.
These pancakes are gluten free and easy to make in a blender or food processor. Top them off with an easy cherry syrup that cooks while you are making the pancakes. You won’t believe how good they taste!
More pancake recipes to try are these Vegan Chocolate Chip Pancakes or these Chocolate Greek Yoghurt Pancakes.
Ingredients
Pancakes
- Oats, use gluten free oats if needed
- Milk, of choice
- Very ripe bananas, sliced
- Egg, preferably organic
- Cocoa powder, unsweetened
- Baking powder
- Salt
- Cherries, pitted fresh or frozen works.
- Butter, for frying the pancakes
Cherry Syrup
- Cherries, pitted and halved. Fresh or frozen can be used
- Maple syrup
See recipe card for quantities.
Top tips
These healthy chocolate pancakes are make with bananas. It is a great way to use bananas that have been laying around and are getting a little too ripe. It just makes the pancakes taste better. The riper the bananas, the sweeter the pancakes, without adding any sugar just like in these delicious 3 Ingredient Chocolate Banana Pancakes.
Be sure to use certified gluten free oats for gluten free pancakes. Since the oats will be blended, you can use old-fashioned oats or quick-cooking oats, what ever you have at home.
It is important to let the batter rest for 15 minutes, this gives a fluffier pancake that holds together better and therefore easier to cook.
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- 2 Cups oats, use gluten free oats if needed
- 1 Cup milk of your choice
- 2 very ripe bananas, sliced
- 1 egg
- 2 tablespoon s cacao powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 10 cherries, pitted
- butter for frying
- 200 g cherries, pitted and halved
- ⅓ cup maple syrup
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In a saucepan, add the pitted and halved cherries and maple syrup. Let simmer on low heat for 10-15 minutes, stir occasionally. Once the cherries are nice and soft and have and released their juices, take the pan off the heat.
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Add the oats to a blender or food processor. Blend the oats until ground to a coarse flour consistency.
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Add the remaining ingredients for the pancakes (except the cherries) Blend until the batter is smooth. Add the cherries to the blender and pulse to they are chopped. Let the batter sit for about 15 minutes to thicken.
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Heat a nonstick large skillet over medium heat. Add a little butter and about ¼ cup pancake batter.
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Fry until bubbles form on the top of the pancake and the bottom is cooked. Flip the pancake and cook for about a minute more. Serve the pancakes with the cherry syrup and Enjoy!
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