Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! 🙂

Frying until golden!

Make them right now! They are just divine & healthy too! 🙂

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! 🙂

Delectable drizzled with some good maple syrup!

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