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.

FlapJacked Cherry Shortcakes Recipe


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

Pre-heat oven to 350˚. 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!