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Tuesday, July 10, 2012

Gluten-Free Cherry Almond Pancakes (Vegan option)

While I adore vegetables and eat them in extraordinary quantity (or so I am told),  and I am happy to cook and bake with virtually any fruit, the only fruit I really eat out of hand are apples, citrus, berries and cherries.

I absolutely adore cherries but have weaned myself off of snacking on them often in recent years because I can easily gobble down $10 worth in as many minutes.  After all, I haven't been earning much while on mat leave with Little A and then as a student.

But it's cherry season now, and I am finding some beauties for $2/lb, so all bets are off.  We've been buying them like crazy.  Normally I feel it is sacrilegious to do anything with them except eat them fresh, pitted, out of a bowl, but I am also a sucker for the cherry almond flavour combo.  My cherry almond muffin recipe is one of my favorites so I don't know why I didn't think of making cherry almond pancakes before now.  Good thing I thought of it...they're spectacular! 



You can freeze them and then defrost them as needed for a quick breakfast, or have them as a breakfast-for-dinner treat, like I love to do.  Be virtuous and top them with plain Greek yogurt and more fresh cherries, or indulge with pure maple syrup or vanilla ice cream (with a cherry on top, or course!).  Garnish with sliced almonds, if desired.

Gluten-Free Cherry Almond Pancakes

2 cups oat flour (use gluten-free if you need to avoid gluten, you can grind oats yourself in your food processor)
1/2 cup large flake oats (gluten-free if necessary)
2 tbls baking powder
1/4 tsp sea salt
4 egg whites (or 2 whole eggs or 2 flax eggs)
2 packets granular stevia or other sweetener equivalent to 2 tsp sugar
1 tsp pure almond extract
2 cups pitted cherries
3+ cups unsweetened regular or vanilla almond milk, or water

Whisk together dry ingredients in a large bowl.  Place cherries in food processor and pulse until finely chopped (if pieces are too big, they will fall through the batter).


Add remaining ingredients and cherries to bowl with dry ingredients.  Pour in enough water or almond milk and whisk until you have a very thick batter (if batter is too thin, it won't hold all the cherries and pancakes will be difficult to flip).

Use a ladle and drop batter onto an oiled, hot skillet and cook until both sides are golden brown.  Makes 8 large or 16 small pancakes.

This recipe has been entered in this week's Wellness Weekend over at Diet, Dessert & Dogs.