These fluffy Vegan Chocolate Chip Pancakes are studded with sweet cherries, a delicious breakfast for all cherry and chocolate lovers. They are easy to make and a great weekend breakfast for the family.
- 1 cup almond milk, or plant basted milk of choice
- 1,5 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 ¼ Cup (190g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh cherries, pitted and chopped
- ⅓ cup (50 g) chocolate chips
- coconut oil for frying
- opional, cherries and meled chocolate for serving
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Start by stirring together the almond milk with the vinegar. Let the mixture sit for 5 minutes or until it curdles a little. Then add the maple syrup and vanilla paste.
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In a separate bowl, stir together the dry ingredients. Add the the almond milk mixture and stir until just combined. Do not over mix the batter, or the pancakes will become dense, a few lumps are ok. Let the batter rest for 5 minutes then gently fold in the cherries and chocolate chips.
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Heat a non-stick pan over medium heat, melt a little coconut oil and ladle a small amount of batter into the pan (¼ cup makes for a nice size pancake. Cook until the pancakes are golden brown on the bottom and the bubbles on the top begin to set, flip and cook the other side.
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Serve the pancakes with fresh cherries and melted chocolate if deciered.