Chocolate Cherry GF Pancakes

For the ganache:
In a large sauce pan, combine coconut milk and honey on medium heat until just about to boil. Remove pan from heat and add chopped chocolate. Let chocolate stand for 30 seconds and then whisk until smooth and combined. Set ganache aside to cool to room temperature (see notes). When cooled, spoon into a pastry bag (or a Ziploc bag) and set aside until ready to use. The mixture should not be too thin or too thick.

For the cherry sauce:
In a separate large sauce pan, combine cherries, honey and water and bring to a boil. Once boiling, reduce heat to medium and boil until sauce begins to thicken and cherries begin to break down, about 10 minutes. Add in tapioca starch, stirring well, and boil until sauce gets thick and coats the back of a spoon, about an additional 5–8 minutes. Set aside to let cool.

For the pancakes:
Spray a griddle with cooking spray and preheat to 350ºF (or medium low heat if cooking on stovetop).

In a large bowl, whisk together all pancake ingredients until there are no longer any lumps. Pour 1/4 cup batter onto griddle. Immediately cut tip off pastry bag (or Ziploc) and gently make a small swirl of ganache in center of pancake, making sure to keep a good amount of space between ganache and edge of pancake (see notes). Cook until bubbles begin to form and edges begin to look firm. Flip once and cook until underside is golden brown. Repeat with remaining batter, wiping off spatula between each flip to remove any excess ganache.

Top with cherry sauce, hazelnuts and devour.

Notes:
1. It’s very important to let the ganache cool, so it can thicken. Otherwise it will come out of the pastry bag too quickly, and you’ll have quite a mess.
2. If you get the ganache too close to the pancakes edge, it will just spread out once flipped.