Chocolate-Covered Cherry Almond Pancakes for One


  • 1/2 cup whole wheat pastry flour
  • 1 tsp unrefined granulated sugar (such as evaporated cane juice)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 egg white
  • 1/2 cup well-shaken low fat buttermilk
  • 1/2 tsp almond extract
  • 1/2 cup halved pitted fresh cherries
  • 2 Tbsp toasted sliced almonds
  • 1 Tbsp grain-sweetened chocolate chips
  • 1/2 tsp vegetable oil or butter
  • 1 Tbsp Trader Joe’s Cocoa Almond Spread
  • 1/2 Tbsp milk


In a medium mixing bowl, whisk together the flour through salt.

In a large mixing bowl, whisk together the egg white, buttermilk, and almond extract.

Stir dry ingredients into the wet just until moistened. Fold in chopped cherries, sliced almonds, and chocolate chips. Set aside to rest.

Heat oil or butter in a large nonstick skillet or griddle over medium/medium-low heat.

When hot, spoon the batter into the skillet by the 1/4 cupful.

When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.

Flip pancakes and let cook for another minute or so, or until golden brown.

While pancakes are cooking, combine cocoa almond spread and milk in a small glass; microwave for 10 seconds and stir until smooth.

Serve pancakes topped with the chocolate almond “syrup”.

Original Recipe:

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