Many are getting ready to kick off a three day weekend. School’s winding down and summer is about to be in full swing! Packing lunches and grab and go breakfasts may not be your everyday routine for a while so now you need a few ideas for some tasty breakfasts, right?
Whether it’s the weekend or not, you can never go wrong with pancakes. NEVER.
I have shared that pancakes used to be off limits for me as I always looked at them as so unhealthy. These days I like to play around and make a variety of pancakes over the weekends when I have a day off. And I am always a sucker for oatmeal pancakes. If I am not eating a bowl of oatmeal, then oatmeal pancakes are another way to get one of my favorites in! Oat flour holds up pretty nicely in pancakes and for those who need to go the gluten free route, they can opt for gluten free oats. So it’s a win for everyone!
Almond extract and sweet, juicy cherries are what make these pancakes a step above the rest. I love the flavor of almond, but it is definitely strong so try not to overdo it. Soaking the cherries in just a touch of maple syrup overnight or even just for 30 minutes to an hour before you make these really seals the deal. You can use fresh or frozen cherries but if you use frozen cherries, allow them to thaw before making the pancakes.
Enjoy this sweet, hearty stack with some sliced almonds and cherries as garnish. And as always, don’t forget the maple syrup!
- 1 1/3 c oat flour or process about 1 1/2 c rolled oats into a flour
- 1 c milk of choice
- 2 T plain Greek yogurt
- 1/2 T baking powder
- 1 egg or flax egg
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 T pure maple syrup
- 1 T coconut oil or oil of choice
- 1 c sweet cherries cut into pitted and halved soaked in 1-2 tsp maple syrup overnight or before serving
- 1/4 tsp sea salt
In a small bowl, mix together all dry ingredients.
In a mixing bowl, whisk egg and then add milk, oil maple, vanilla, almond, and yogurt. Whisk ingredients to combine.
Add flour mixture to wet ingredients and stir to combine. This may still be a bit lumpy which is fine.
Over medium heat, pour about 1/3 c batter for each pancake and add several cherries on top.
When edges are bubbled, flip pancakes and cook through on the other side.
Serve topped with extra cherries and sliced almonds if desired.