Treats With a Twist

Sweet treats from breakfast to dessert, with a healthy twist.

Cherry “Buttermilk” Pancakes

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There’s nothing more comforting than pancakes. 

Except for the comfort of eating them and knowing that they’re actually pretty good for you. 

And, lets face it, we need all the comfort we can get! With the weather swinging back and forth, allergies fading in and out, Christmas music feeling appropriate and then maybe not so much…we just need something comforting! 

CherryButtermilkPancakes1

So, I made you pancakes. Not just pancakes (of course). They’re actually oatcakes. But “pancakes” doesn’t sound so granola hippie dippy. So we’ll call them pancakes. 

And they’re gluten-free. And I didn’t add any sugar (just a bit of Stevia, which is totally up to you). And I used Greek yogurt for some natural protein. And tangy buttermilk that I made from almond milk and vinegar. And cherries, which are sweet, comforting and happen to help ease muscle pain and headaches (if you’re into that natural holistic healing stuff…). So really, they’re magical pancakes.

Eat up! 

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Cherry "Buttermilk" Pancakes
Slightly tangy, comforting and sweet, these "buttermilk" pancakes are studded with dark red cherries and drizzled in Greek yogurt, making a perfect breakfast Treat. They're gluten-free as written (if you use gluten-free oats for your flour), don't have any added sugar, and get a natural boost of protein from Greek yogurt. (Yields: 1 breakfast portion)
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Ingredients
  1. 1/3 cup oat flour
  2. 1 Tbs. coconut flour
  3. 1 tsp. granulated Stevia (or sugar)
  4. ½ tsp. baking powder
  5. ¼ tsp. baking soda
  6. 1 egg white
  7. 2 Tbs Greek yogurt
  8. ¼ cup unsweetened almond milk*
  9. ½ tsp. vinegar*
  10. 1 tsp. vanilla extract
  11. 1/3 cup frozen cherries, thawed
Instructions
  1. PREP: First, combine the almond milk and vinegar and set aside. If you have actual buttermilk, you may use ¼ cup of that instead. Also, choose half of your thawed cherries and cut them into fourths, reserving the rest, whole, to top your pancakes with.
  2. In a mixing bowl, combine the oat flour, coconut flour, Stevia (or sugar), baking powder and baking soda. Stir to combine.
  3. In a separate mixing bowl, whisk together your egg white and Greek yogurt. Add the cultured almond milk and vinegar, then add the vanilla and whisk together.
  4. Add the wet ingredients to the dry ingredients and whisk together until barely combined. Then add the cherries that you cut up and fold those in. Your batter may be lumpy and that’s just fine.
  5. Heat your skillet (I like to heat my skillet after the batter is made so the batter has time to rest) over medium heat and spray it with nonstick spray. Use a ¼-cup measuring cup to scoop out the batter onto the heated skillet, well spaced. When the edges of the pancakes look dry/cooked and the tops are bubbly, then flip them and cook them on the other side; 3 minutes or so per side.
  6. When your pancakes are finished, stack um up, dress um up, and eat um up! I like to whip up a little Greek yogurt with some milk to make a yogurt sauce to drizzle on my pancakes, and then top them with the rest of the cherries that I’d reserved (and maybe some toasted almonds too!). Enjoy!
Treats With a Twist https://www.treatswithatwist.com/
Need more pancakes? Who doesn’t? Try these … or these … or these … 

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

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