I love making pancakes on Sunday mornings. Yesterday, I mentioned how I have been also loving cherries! Well since I had some leftover (ones that hadn’t been eaten in my yogurt parfait, dipped in Nutella, or eaten washed out of the bag) I decided to make cherry pancakes!
As usual, I made a few changes from the original recipe. I think the changes turned my pancakes from the pink color I was expecting (as shown in the original recipe) to a blueish color. But they still tasted really good and it’s always fun to have different colored food!
This recipe was adapted from here: (If you want to try to get those pink pancakes, try following the exact original recipe and let me know how they turn out!)
- 1 cup fresh cherries, pitted (measure before blending)
- 1 cup gluten free bisquick
- 1 tablespoon baking powder
- 1/4 teaspoon xanthan gum
- 1 tablespoon ground flaxseeds
- 1/4 cup almond milk
- In a blender, puree cherries until smooth. (I recommend blending only about 3/4 cherries and roughly chopping the other 1/4 for more texture. Or blend all cherries and just add additional chopped cherries.)
- In a mixing bowl, combine flour, baking powder, xanthan gum, and flaxseeds.
- Whisk in the cherry puree and almond milk and combine completely.
- Scoop batter by 1/4 cup onto an oiled skillet over medium low heat. Cook both sides of each pancake until golden brown.
I made 10 pancakes with this recipe.
You can even top these pancakes with more chopped cherries!
I didn’t think about taking this picture until I had already eaten 2 of the pancakes. Plus, they smelled really good and I couldn’t wait any longer to eat!