Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chocolate Cherry Pancakes
Course
Breakfast
Cuisine
American
Season
Spring, Summer
Key Ingredient
Cherry, Chocolate
Diet
Vegetarian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
pancakes
Calories
135
kcal
Author
Charity Beth Long
Ingredients
2
cups
AP flour
sifted
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
fine sea salt
2
cups
buttermilk
¼
cup
sour cream
3
tablespoons
melted butter
1
tablespoon
vanilla extract
2
eggs
, separated
2
tablespoons
organic sugar
1
cup
chocolate chips
12
ounces
sweet cherries
fresh or frozen (chopped if large)
2
teaspoons
coconut oil
Instructions
Preheat oven to 200F.
Mix together flour, baking powder, salt, and baking soda.
In a large bowl whisk together buttermilk, sour cream, melted butter, vanilla extract and egg yolks.
In the bowl of an electric mixer, whip egg whites and sugar with whisk attachment until soft peaks form.
Add dry ingredients to buttermilk mixture and stir until just combined.
Fold in whipped egg whites.
Over medium heat, melt a teaspoon of coconut oil on a griddle or frying pan. Wipe off excess with a paper towel.
One at a time, drop 1/4 cup of batter onto griddle.
Immediately add chocolate chips and cherries to pancake.
Flip pancake once bubbles form and then pop.
Transfer cooked pancakes to the oven to keep warm.
Serve with warm maple syrup.
Nutrition
Calories:
135
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
31
mg
|
Sodium:
168
mg
|
Potassium:
142
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
181
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg