Baking pancakes is our new favorite preparation method, especially when it means no longer jumping up and down to tend to the griddle in the morning. These baked cherry mini pancakes are easy, delicious, and made healthier with flax meal eggs, olive oil, and coconut sugar.
Ideal for a brunch, perfect for a breakfast-themed charcuterie board, and even fun for a snack or dessert. Customize this recipe by making substitutions:
- 2 regular eggs instead of flax meal eggs - Buttermilk instead of plant-based buttermilk - Light brown sugar in place of coconut sugar - Other berries or nuts instead of cherries
Perfect with a powdered sugar dusting or pure maple syrup, which creates a vegan-friendly recipe as well. Enjoy!
extra virgin olive oil, or neutral-flavored oil of your choice
cherries - washed, drained, halved, and pitted
In This Recipe
Preheat oven to 350ºF.
Spray your muffin tin with a little nonstick cooking spray.
If you have not already mixed the flax meal with water, go ahead and thoroughly mix in order to place in the fridge while you prepare the dry ingredients. The longer the flax eggs have to chill, the better the consistency for baking.
Mix the dry ingredients together in a bowl. In a separate bowl, combine wet ingredients and stir to thoroughly combine.
Slowly stir the dry ingredients into the wet and stir just to combine, plus removing any lumps of flour.
Gently pour pancake batter into each muffin cup, filling about 1/4-inch full. Add two cherry halves to each muffin cup with dough.
Bake in the oven for 10 minutes, or until the center is set and no longer looks like dough.
Cool on a wire rack until ready to serve with warm syrup. Enjoy!