Gluten-free pancakes with tart cherry and raspberries

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These pancakes are a delicious way to incorporate tart cherries into your breakfast while enjoying a gluten-free breakfast. The cherries add a sweet and tangy flavour, antioxidants, and anti-inflammatory compounds. The raspberries add fibre. The almond milk and coconut sugar provide sweetness without using refined sugar, and the gluten-free flour ensures that those with gluten sensitivities can enjoy them as well.

Ingredients

• 1 cup gluten-free all-purpose flour (almond, coconut, quinoa or rice)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp coconut sugar
• 1 egg
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• Coconut oil or cooking spray for greasing the pan

Topping

• 1/2 cup frozen tart cherries, thawed and chopped
• 1/2 cup frozen raspberries, thawed and chopped
• 1 tsp honey (optional)

Instructions

1. In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, salt, and coconut sugar.
2. In a separate mixing bowl, whisk together the egg, almond milk, and vanilla extract.
3. Add the dry ingredients to the wet ingredients and mix until well combined.
4. Heat a nonstick pan over medium heat and grease with coconut oil or cooking spray.
5. Use a 1/4 cup measuring cup to pour the batter onto the hot pan. Cook until the edges start to set and the top begins to bubble, then flip and cook until golden brown on the other side.
6. Repeat with the remaining batter.
7. In another bowl, mix the tart cherries and raspberries together
8. Serve the pancakes with tart cherries and raspberries mixture, maple syrup, or toppings of your choice.