Make these delicious high-protein cherry pancakes with 25g of protein per serving. A perfect healthy breakfast for muscle recovery and energy.

I normally make pancakes with different fruits like banana, apple, strawberries but never tried it with cherries. It was only when I had 2 boxes of cherries that I decided to give it a shot.

I think this is the first time I have ever made anything with cherries. And Oh Boy! I just loved them. When I served these pancakes to my little one, guess what, he gave me 83,000 crore likes. That’s how he described it when I asked him how was the taste 😁

Also, cherries are super healthy too. They are loaded with antioxidants which have anti-inflammatory properties. If you have been exercising and have sore muscles, have cherries daily. They are excellent to soothe sore muscles.

More About Cherry Pancakes

You have got to try this recipe before the cherry season runs out. These pancakes are fluffy, delicious and a little addictive. Made with whole grains, milk and egg these come together in no time.

With all the goodness of cherries, these pancakes are packed with protein too. Just 4 pancakes have approx. 25 grams of protein. So, it’s a win-win situation wherein cherries are helping to heal your sore muscles and you are getting quality protein from these pancakes.

1/2 cup Buttermilk: 6 gms Protein
1 egg: 6 gms Protein: 3/4th Wholewheat flour: 10-12 gms Protein
1/2 cup rolled Oats: 5-6 gms Protein

When I served these pancakes to my little one, guess what, he gave me 83,000 crore likes. That’s how he described it when I asked him how was the taste 😁

Main Ingredients And Their Substitutes

Wholewheat Flour: I have made these pancakes using wholewheat flour. You can make this gluten free by using gluten free flour like millet flour. Buckwheat, barnyard millet, pearl millet or finger millet flour, they all go well.

Rolled Oats: I have also added rolled oats in combination to wholewheat flour. It gives a nice bite and texture to the pancakes. You can skip it if you like and just use wholewheat flour.

Jaggery Powder: Some form of sweetness helps to enhance the taste. Jaggery has its own distinct flavour and I think goes very well with earthy and nutty flavour of wholewheat flour. You can use any unprocessed sugar like palm sugar or coconut sugar.

Buttermilk: Buttermilk is an excellent ingredient in baked goods and pancakes because it helps create light and fluffy foods by encouraging carbon dioxide bubbles to form in the batter. Also, it gives a slightly tangy flavour which I love. If you don’t have buttermilk, you can use yogurt or milk. You can also make these vegan by using almond or coconut milk.

Eggs: Eggs are helpful in adding volume to the pancakes. They also provide moisture along with the oil. However, if you want to make these eggless, just take 1 tbsp of chia seeds or flaxseeds (coarsely ground), mix 4 tbsps of water. Keep aside for 15 minutes. The mixture will get a gel like texture. Use this in place of 1 egg.

Coconut Oil: Coconut oil not only adds flavor but also nutrition. Pure coconut oil is anti-inflammatory and antioxidant in nature, that helps maintain heart health. Thanks to the good fats. You can substitute coconut oil with either butter or olive oil.

Step by Step Instructions

For detailed recipe, please jump to the recipe card below

1. In a blender, add 10-12 deseeded cherries, buttermilk, egg, pure vanilla extract, coconut oil & jaggery powder. Blend till everything comes together.

2. In a large bowl, sieve wholewheat flour, baking soda and salt. Mix well. Now add rolled oats and mix again.

3. Gradually add the wet ingredients to dry ingredients and make a thick flowing consistency batter. Gently mix till everything incorporates well but do not over mix the batter

4. Now grease a non-stick pan with some butter or oil. When the pan is medium hot, add 1/3rd cup of batter or according to the size you prefer. Once the bubbles form and top sets, flip and cook both the sides till golden brown.

5. Enjoy it as it is or serve with maple syrup or honey or toppings of your choice.

Serving Suggestions

You can serve these pancakes with:

Melted Peanut Butter or any Nut Butter for extra protein
Homemade Chocolate Sauce. You can check out my 2 Minutes Homemade Chocolate Sauce Recipe here. It is heavenly.
Honey
Seasonal Fruits
Maple Syrup

Caution: Avoid serving pancakes with pancake syrup. It is too in sugar and lacks nutrition as compared to pure maple syrup. While maple syrup in it’s pure form also has high sugar but it is a better alternative to refined sugar and it also contains minerals, vitamins and antioxidants.

Storing and Refrigeration

You can store the leftover batter in refrigerator for maximum 1 or 2 days.

Once you have made the pancakes, it will last at room temperature for a day or 2-3 days in refrigerator. However, cooked pancakes tend to become a little drier.

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