Cherry Shortcakes

We think that shortcakes are pretty much the perfect food. A cross between a cake and a biscuit- they are best served with delicious fruit (and even better when topped with whipped cream!). This recipe was adapted from the blog Ingredients of a Fit Chick and we couldn't resist sharing it. It's simple to make and sure to please your taste buds.


  • 2 cups FlapJacked Buttermilk Protein Pancake Mix
  • 2/3 cup water
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 cups (pitted) fresh or frozen sweet cherries
  • sweetener of choice (optional)
  • whipped cream (optional)


  • Serving Size:   1 shortcake
  • Servings:   8
  • Calories:   100
  • Fat:   1.5g
  • Carbs:   13.5g
  • Fiber:   3g
  • Sugar:   4g
  • Protein:   8.5g


  • Preheat oven to 350°F.
  • In a small bowl, combine FlapJacked mix, baking powder, water and vanilla extract. Mix by hand with a wooden spoon until you end up with a thick, sticky batter.
  • Drop 1/4 cup size mounds of batter onto a lightly greased cookie sheet (think of forming the shape of a biscuit). You should end up with 8 different mounds of batter. Bake for 12-14 minutes, or until edges are golden brown.
  • While shortcakes are cooking, heat up the cherries in a small pot over low heat. If desired, add sweetener of choice. When shortcakes are done baking, remove from oven.
  • Either cut each shortcake in half or simply top each with 1/8 of the cherries and whipped cream (if desired). ENJOY!

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