Vegan Chocolate Chip Pancakes with cherries

These cherry chocolate pancakes are easy to make and loaded with flavor. They can be topped with some melted chocolate and more fresh cherries if desired. Chocolate and cherries are a great combo, just like in these Chocolate cherry bliss balls or this vegan Chocolate cherry banana bread.

You can also top them with my Cherry Chia jam they go great together!

Ingredients

Listed below are the ingredients needed to make these Vegan chocolate chip pancakes with cherries:

• Almond milk, or plant baste milk of choice
• Apple cider vinegar, to make these vegan pancakes light and fluffy. The vinegar reacts with the baking powder for a great texture.
• Maple syrup or other liquid sweetener of choice.
• Vanilla extract, or vanilla paste for a more intense vanilla flavor.
• All purpose flour
• Baking powder
• Salt, to balance all the flavors.
• Cherries, pitted and chopped. Frozen also works.
• Chocolate chips, use milk or dark chocolate. To keep these vegan, use a plant based chocolate.
• Coconut oil, for frying or vegan butter.
• For serving, (opional) cherries and melted chocolate

See recipe card for quantities.

Instructions

Making the pancake batter from scratch is really easy. Only a few key points to remember. It is really important that you leave the almond milk to sit with the vinegar. It reacts with the milk that curdles, leaving a buttermilk like result. So don’t be alarmed when it separates and goes lumpy, thats what you want! 

Gently combine the ingredients and be careful not to over mix the pancake batter.

Leaving the batter to rest for 5 minutes before frying them is also an important step in creating fluffy vegan pancakes. It allows the baking powder to activate, just be carful not to let the batter sit too long or you will end up with flat pancakes. And you don’t want that!!

For the full written instructions, see the recipe card at the bottom.

Substitutions and variations

• Cherries – If fresh cherries aren’t available, frozen or even canned cherries can be used as well.
• Almond milk – A great milk to use in these pancakes, but any plant baste milk of choice can be used. If non vegan, normal milk also works.
• Coconut oil – Can be substituted with vegan butter for frying.
• Chocolate chips, use either milk or dark chocolate. A chopped chocolate bar also works. To keep these vegan, use a plant based chocolate.

Storage

Once the pancakes are cooled down, place them in an airtight container and store them in the fridge for up to 3-4 days. 

You can also freeze these pancakes in an airtight container or ziplock bag for up to 3 months. They make a great meal-prep, double the recipe and freeze the pancaked in portion size.