I am ridiculously excited about this INSANE breakfast for several reasons:
- That flavor combo though. Sweet cherries roasted with a touch of maple and bourbon; buttermilk and warm spices; heavenly maple almond butter; smoky, salty bacon pieces
- The textures. Seriously, these are some of the fluffiest pancakes I’ve ever eaten. That lightness, combined with tender and juicy roasted cherries, smooth and drippy maple almond butter, and crisp bacon pieces = breakfast heaven.
- Actually good-for-you. When you hear the word “buttermilk,” you probably don’t picture the image of health food. The “butter” part of the word is actually misleading. Buttermilk is simply acidified milk, which means a thick consistency and, most importantly, killer reactions when combined with a base like baking soda (–> those airy bubbles in the pancakes!) These pancakes are made with reduced fat buttermilk for the great texture and iconic taste, but NO BUTTER! None, needed especially with some Greek yogurt in the party. Plus, these are 100% whole grain, filled with antioxidant-rich cherries, contain zero refined sugar, and provide healthy fats from almond butter and lean protein from turkey bacon and egg.
Simply whisk your wet ingredients and combine them with the dry ones. (See those bubbles already starting to form!) Toss your cherries with just a splash of bourbon, maple syrup, and coconut oil, and roast them up a couple minutes until they’re ultra-juicy…
Fold most of them into the batter…
Cook just until golden-crisp for pancake perfection!
Then go nuts with those toppings! Mix and heat almond butter (I use Justin’s maple almond butter), maple syrup, vanilla, and a touch cinnamon for the best sauce EVER, and tear some crisp bacon over top for the ultimate sweet/salty flavor combo.
- 8 dark sweet cherries
- 1/2 tsp coconut oil
- 1/2 tsp pure maple syrup
- 1/2 tsp bourbon
- 1/2 cup white whole wheat flour
- 1/4 cup quick-cooking oats
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 packets stevia*
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup low fat buttermilk
- 1 egg
- 2 Tbsp plain nonfat Greek yogurt
- 1/2 tsp vanilla extract
- 4 tsp Justin's maple almond butter
- 4 tsp pure maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp bourbon (opt.)
- pinch cinnamon
- 2 slices turkey bacon
- Pit and slice the cherries. Spread onto foil, either on a baking sheet for the oven or for the toaster oven. Combine 1/2 tsp coconut oil, 1/2 tsp maple syrup, and 1/2 tsp bourbon in a small bowl. (If coconut oil solidifies, heat in the microwave a couple seconds to melt.) Pour over cherries and toss. Roast at 400º 5-10 minutes, or until tender and juices begin to bubble. Set out about 5 minutes to cool.
- In a bowl, stir together flour, oats, baking soda and powder, sweetener*, and spices. In a separate bowl, thoroughly whisk buttermilk, egg, yogurt, and vanilla until frothy. Pour in dry ingredients and gently stir just to combine (lumps are good!). Fold in about 3/4 of the roasted cherries.
- Heat a large nonstick skillet over medium heat. Spoon batter onto skillet to form about 2 pancakes at a time. Cook pancakes a couple minutes on each side, or until golden and lightly crisp.
- Cook bacon in a skillet on each side until crisp. When cool enough, roughly tear.
- Combine 4 tsp each maple almond butter and maple syrup (or 2 Tbsp each for a little extra), 1/4 tsp vanilla and bourbon, and a pinch cinnamon in a small bowl. Heat in microwave 12-15 seconds, and stir until smooth.
- Top pancakes with maple almond butter sauce, bacon pieces, and remaining roasted cherries/juices. Enjoy!
- *Or equivalent to 4-6 tsp sugar
- Inspired by How Sweet It Is