EASY GLUTEN-FREE SOUR CHERRY PANCAKES
I love having homemade pancakes for breakfast. For these sour cherry pancakes, I went with a delicious combination of rice and buckwheat flour, ground almonds, and frozen sour cherries. Adding fresh or frozen sour cherries or berries to the pancake batter will make the pancakes taste so much better and much more nutritious.
As for the toppings, I like to serve them with fresh berries or cherries, berry or cherry chia jam, or my personal favorite – chocolate topping. Or you can just drizzle the stack with maple syrup.
Sour cherry pancakes are vegan, gluten-free, dairy-free, egg-free, and soy-free.
MEET THE INGREDIENTS
These sour cherry pancakes are perfect for breakfast, brunch, or as a light dessert/snack in the afternoon. They are easy to make and can be ready in less than 30 minutes. This is what you’ll need:
White rice flour, buckwheat flour, ground almonds, frozen sour cherries, chia seeds, agave syrup, rice milk, and baking powder.
SOUR CHERRIES
I love using sour cherries in my recipes. They have intense flavor, they are so juicy and taste best when cooked. I mostly use them in pies, tarts, cakes, and jams but I love adding them to pancakes as well.
Not only do they provide additional flavor, but they are also very healthy. Compared to sweet cherry varieties, tart cherries contain 20 times more vitamin A, and their antioxidant levels are up to five times higher.
Furthermore, anthocyanins, flavonoids responsible for cherry’s pigmentation, are responsible for not just the red color of the fruit, but also for reducing inflammation and supporting the immune system.
Make sure you buy sour cherries that are soft, juicy, and ripe. Also, due to the shorty sour cherry season, freezing sour cherries during summer is a good idea, so you can use them during winter.
HOW TO MAKE SOUR CHERRY PANCAKES
SOUR CHERRY CHIA MIXTURE
- Place the frozen sour cherries and 50 ml water in a small pot and cook over low heat for a few minutes until they soften.
- Stir in the agave syrup and chia seeds.
- Remove from the heat and stir in the chia seeds and agave until well combined, then let it sit for 10-15 minutes to allow the chia seeds to gelatinize.
PANCAKES
- Place white rice flour, buckwheat flour, ground almonds, and baking powder in a medium-sized bowl.
- Add in 150 ml rice milk, agave, and sour cherry chia mixture. Mix briefly with a hand mixer until all is well combined.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a small circle (use 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
TIPS AND SUBSTITUTES
Sour cherries: Frozen sour cherries can be substituted for fresh sour cherries.
Rice milk: You can use other plant-based milk instead of rice milk like almond, soy, or oat milk.
Sweetener: Feel free to use maple syrup instead of agave.
Serving suggestion: Top with fresh or frozen berries.
Makes approx. 14 pancakes.
SOUR CHERRY PANCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free
- Soft and easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Sour Cherry Pancakes
Equipment
Ingredients
Sour cherry - chia mixture
- 100 g frozen sour cherries
- 50 ml water
- 16 g chia seeds
- 1 tablespoon agave
Pancakes
- 70 g white rice flour
- 50 g buckwheat flour
- 50 g ground almonds
- 1 teaspoon baking powder
- 4 tablespoons agave
- 150 ml rice milk
- sour cherry chia mixture
Instructions
Sour cherry - chia mixture
- Place the frozen sour cherries and 50 ml water in a small pot and cook over low heat for a few minutes until they soften.
- Stir in the agave syrup and chia seeds.
- Remove from the heat and stir in the chia seeds and agave until well combined, then let it sit for 10-15 minutes to allow the chia seeds to gelatinize.
Pancakes
- Place white rice flour, buckwheat flour, ground almonds, and baking powder in a medium-sized bowl.
- Add in 150 ml rice milk, agave, and sour cherry chia mixture (see recipe above). Mix briefly with a hand mixer until all is well combined.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a small circle (use 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
Serving suggestion
- Top with fresh or frozen berries.
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Hi!
These look delicious! If we are not avoiding gluten can I just use all purpose flour(120g) instead? Also, do I add the ground almonds if just using all purpose flour?
Thank you!
I think all purpose flour would work just fine. I would still add ground almonds though. Not sure but maybe you’ll need to adjust the amount of milk in the recipe.