Coconut compliments cherries perfectly, and chocolate makes anything better. It's not hard to see why these pancakes are so good.
All this cherry talk takes me back to Europe where we perused through a market eating fresh cherries that were picked off of the trees surrounding us. Oh Europe, how I miss you.... On a different note, aren't these pancakes beautiful?
Cherry Banana Pancakes with Chocolate Coconut Syrup
For the pancakes:
1 cup rolled oats
½ cup all-purpose flour
½ tbsp. baking powder
3 tbsp sugar
¼ tsp salt
2 ripe bananas
1 cup coconut milk
1 tbsp melted coconut oil (optional)
1 cup chopped cherries
For the syrup:¼ cup maple syrup
¾ cup coconut milk
¼ cup cocoa powder
¼ cup sugar
cherries, chocolate chips, and coconut flakes to top
To make the pancakes, blend the oats into a flour. Combine the oat flour, all-purpose flour, sugar, salt, and baking powder into a mixing bowl. Mix well. Blend the bananas, eggs, coconut oil, and milk together. Combine the wet and dry ingredients. Whisk until there are no more lumps. Let the batter sit for 15 minutes to thicken. Preheat a large nonstick pancake pan over medium heat until water droplets sizzle when dropped on it. At the last minute, stir the chopped cherries into the batter. Drop a few tablespoons of the batter at a time onto the pan. Cook each side of the pancakes for a couple of minutes until golden.
To make the syrup, whisk together all the ingredients. Heat for 45 seconds in the microwave, careful not to let the mixture boil over. Cool slightly and serve drizzled over your pancakes. For a thicker syrup, reduce the amount of coconut milk.
Top your pancakes with the syrup, chocolate chips, coconut flakes, and cherries. Serve immediately.