Ingredients

For the batter:

• 1 c organic/unbleached whole wheat flour
• 2 tbsp Dark Chocolate cocoa powder (Dutch processed, 100% cacao is what was used)
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• ½ tsp sea salt (fine)
• 2 tbsp honey (I used clover honey)
• 1 c skim milk
• 2 eggs, medium
• 1 tbsp coconut oil
• ½ tsp each of almond and vanilla extract
• ½ cup bing cherry pieces (minus pits), roughly chopped

For the sauce:

• 1.5 c bing cherries (minus pits), roughly chopped/crushed (reserve all cherry juice)
• 0.5 c water
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Corn starch slurry – whisk together 2 tsp corn starch and 2 tsp room temperature water

Directions

Make the batter:

1. Mix together dry ingredients in a large bowl.
2. Mix together wet ingredients in a medium bowl.
3. Pour wet mixture into dry mixture and whisk to combine.

Make the sauce:

1. Combine water, 1.5 c cherry pieces/juice, balsamic vinegar, 1 tbsp honey. Cook on medium heat for 8-10 minutes until slightly syrupy. Crush the cherries as you go to release juices.
2. Remove cherry pieces and reserve.
3. Mix in cornstarch slurry and cook 1-2 more minutes.
4. Put sauce in a bowl or squeeze bottle for serving.

Make the pancakes:

1. Heat a large non-stick saucepan on medium heat.
2. Add two half cup scoops (separate from each other) to the saucepan.
3. Cook for about 3-4 minutes on the first side and another 15-30 seconds on the second side.

Serve two pancakes per plate, topped with the sauce and the reserved cherry pieces.

Additionally, you can add maple syrup, honey, confectioner’s sugar, pistachios or almonds, coconut milk sweetened with honey or with cinnamon mixed in...or even dark chocolate shavings, if you’re doing a more dessert-like preparation of this dish.

Nutrition (per serving...4 servings total for recipe): 295 calories, 55g carbs, 7g fat, and 11g protein (calculated with www.myfitnesspal.com/recipe/calculator).

Ingredients

• 2 four ounce pork chops
• ½ tbsp extra virgin olive oil
• salt/pepper to taste
• 1 cup cherries (Rainier or Bing), pitted and roughly chopped (I used Rainier cherries)
• 2 small cloves of garlic (or one large clove), minced
• 1.5 tsp of Dijon or stone ground mustard (I used Dijon mustard)
• ¼ tsp freshly ground black pepper
• 2 tbsp half and half
• fresh parsley, chopped finely for garnish (about 1 tsp)

Directions

1. Let pork chop sit at room temperature for about 30 minutes, covered. Preheat grill on high (mine gets to 600 degrees...yours may differ slightly) after the chop has been out of the fridge about 10-15 minutes.
2. Heat saucepan on med/high heat, add cherries, turn down to medium heat and cook for 10-12 minutes.
3. Season pork chops first with olive oil, then salt/pepper to taste (don’t use much as the sauce will have lots of flavor). Put pork chops on grill, cook on first side 4-6 minutes.
4. When you’ve put the chops on, turn the heat on your saucepan down to low/medium. Add Dijon mustard, ¼ tsp fresh ground black pepper, and minced garlic. Cook for about 3-5 more minutes.
5. After initial 4-6 minutes of grilling pork chops, flip and cook for 4-6 more minutes on other side. Remove from grill and let rest for 5 minutes.
6. Add half and half to saucepan mixture, stir in, and cook 2-3 more minutes.
7. Put on a plate, sprinkle parsley on top, and serve.

Nutrition (per serving...2 servings total for recipe): 185 calories, 12g carbs, 8g fat (pork/olive oil/half and half), and 18g protein. (calculated with www.myfitnesspal.com/recipe/calculator).