These fluffy, melt-in-your-mouth buttermilk pancakes are the foundation of these dishes, which are then topped with a delicious handmade tart cherry compote. Add some freshly made whipped cream if you really want to take them over the top.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk (such as almond milk or soy milk)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
- Cooking spray or additional oil for greasing the pan
- 2 cups fresh or frozen cherries, pitted
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- In a mixing bowl, combine the non-dairy milk and apple cider vinegar. Stir well and let it sit for 5 minutes to curdle, creating a vegan “buttermilk.”
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the vegetable oil into the “buttermilk” mixture and whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more oil as needed to prevent sticking.
- While the pancakes are cooking, prepare the cherry compote. In a small saucepan, combine the cherries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens slightly (about 10-15 minutes). Adjust the sweetness according to your taste.
- Serve the pancakes warm with the cherry compote on top.
- Calories: 300-350
- Calories Total Fat: 6-8g
- Saturated Fat: 1-2g
- Carbohydrates: 58-65g
- Fiber: 3-5g
- Sugar: 24-28g
- Protein: 5-7g
- Sodium: 400-500mg