These gluten free black forest pancakes are layered with sweet breakfast flavor. Super chocolaty gluten free pancakes paired with cherries and vanilla whipped cream. Plus the cherries are a homage to all the sweet cherries that are about to fill the trees in the local orchards. This is New York in pancake form.
Next weekend my husband and I are going on vacation. Oh sweet heavens am I so ready for this vacation. We have not been on an alone vacation since 2011 and we are both pretty pumped.
I’m using this vacation as an excuse to shop for more clothing and I’m using this vacation as an excuse to make my hubs shop for more clothing. See what I did there? Here is the thing about shopping for mens clothes – it’s pretty freaking awesome. They had these HUGE cushioned chairs and they brought me cold bottled water. Poor Art. When I shop there is barely anywhere to sit and they surely don’t bring you cold bottles of water. Usually Art just stands there silently thinking “This woman has enough clothing. Why is she shopping!?!?!”
Luckily before we started our shopping adventure I fed him these pancakes. It was my way of buttering him up so he would have the energy to make it through my shopping craziness. The funny thing is that I’m not even that into shopping. If I’m being honest I sorta hate it. BUT the little shopping gene in my body goes hog wild as soon as vacation mode sets in.
Crazy, right?
Now, back to these pancakes. They are gluten free, fluffy and PACKED full of chocolate flavor. They are reminiscent of the black forest cake I made for my birthday but in breakfast form. So that basically means you get all the flavor of dessert for breakfast.
Sign. Me. Up.
Plus if you live in New York you know that it’s soon to be full of fruit orchard season. Cherry picking is one of my favorite farm activities and eating these pancakes reminded of all the spring and summer bounty that is about to ripen. That means it’s time for me to eat my weight in fresh sweet cherries and then freeze them up so I can eat them in the middle of winter too. These pancakes are all that I love about New York…so good!
Plus I used one of my favorite gluten free mixes – Pamela’s Baking & Pancake mix. It’s so easy to use and turns out delicious pancakes every single time I use it. If you remember I worked with them last year and churned out some pretty awesome gluten free items – gluten free lemon pancakes with balsamic berry compote, gluten free apple cinnamon waffles, gluten free spicy fried chicken, gluten free chicken tikka masala pizza and gluten free blueberry goat cheese focaccia.
Now {as I have said about a billion times in this post} these babies are packed full of chocolate, sweet cherries and vanilla whipped cream. I stacked my pancakes as high as the sky but for normal breakfast eating a think a modest stack of 4 each would suffice.
Orrrrrrrrrrr stack them to the sky and eat them all.
I won’t judge.
Gluten Free Black Forest Pancakes
These gluten free black forest pancakes are layered with sweet breakfast flavor. Super chocolaty gluten free pancakes paired with cherries and vanilla whipped cream.
Yield: 10-12 pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For pancakes:
- 2 cups Pamela’s Baking & Pancake Mix
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1-1/2 cup sweetened vanilla soy milk
- 2 tablespoons vegetable oil
- 1/2 cup chocolate chips
For cherries:
- 1-1/2 cups frozen cherries
- 2 tablespoons kirschwasser
- 3 tablespoons brown sugar
- 2 teaspoons cornstarch
For whipped cream:
- 1 cup cold heavy cream
- 2 teaspoons vanilla bean paste
Directions:
For pancakes:
Pre-heat a non-stick griddle to medium heat.
In a large bowl whisk together pancake mix, cocoa powder and brown sugar.
Stir in soy milk and oil.
Apply batter to your hot griddle and sprinkle the top with chocolate chips. Cook until the bottom of the pancake is set around the edges and the top of the pancake starts to bubbly slightly. Flip and cook until the other side is fully cooked.
Serve hot with cherries and whipped cream.
For cherries:
In a small pot add cherries and kirschwasser.
In a small bowl mix together brown sugar and cornstarch. Add to cherries.
Cook over low heat until the mixture cooks down and begins to thicken.
Once it's thick (about 10-15 minutes) remove from the heat, cover with a lid and keep warm.
For whipped cream:
Add ingredients to a bowl and whip with an electric mixer until fluffy.