It's that time of the month, where I'm craving sweets... and pancakes.
Today I woke up wanting warm cherry sauce, dripping on top of fresh pancakes.
So that's what I made – my own healthy version of course.
Although they look they are soaking in a sweet deadly blood bath, they are super healthy for you, low in fat, and high in protein. They also take minutes to make. Enjoy now, thank me later.
Chia Pancakes with Dark Cherry Syrup
by Sarah Farsh August 24th, 2013
- 1/4 cup medium grind, organic cornmeal
- 1 cup whole wheat pastry flour
- 2 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk, or nondairy milk of choice (you may have to add a little more)
- splash of water as needed
- 1 tsp pure vanilla extract
In a bowl, mix together cornmeal, pastry flour, chia seeds, baking soda, cinnamon, and salt with a fork. Add in vanilla extract, almond milk and water as needed - careful not to over mix! Over mixing leads to dense pancakes. Note: The thicker the batter, the thicker the pancakes. Heat up a medium sizes nonstick pan until very hot and ladle in approximately 5 tbsp batter onto center of pan. Lower heat immediately to medium/low. Once batter starts to bubble in the center, carefully scrape sides, and flip! Cooking one pancake takes approximately 3-5 minutes each side, be sure to stay by the pan to avoid burnt pancakes :) While one pancake cooks, you can warm up your cherry sauce. In a small sauce pan, combine frozen cherries, maple syrup and vanilla extract together. You can mash up cherries a bit if you like (that's what i did). Cook on low until warm. Poor on top of pancakes and enjoy! Add in blueberries, and combine. You may have to add a little more almond milk if the batter is too thick. Makes 2 large pancakes that are really nutrient rich and filling. I could hardly finish a whole one myself...
- 1/4 cup frozen dark red cherries
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