Almond Pancakes with Sour Cherry Syrup
Light and fluffy pancakes made with a blend of flours and oats, topped with homemade sour cherry maple syrup. Garnished with sliced almonds and Greek yogurt for a delicious breakfast treat.
Ingredients
- •½ cup dried sweetened sour cherries
- •1 piece cinnamon stick
- •½ cup maple syrup
- •1½ cups all-purpose flour
- •¼ cup whole-wheat pastry flour
- •¼ cup quick-cooking oats
- •2 teaspoons baking soda
- •1 teaspoon kosher salt
- •2 whole eggs
- •2 cups lowfat buttermilk
- •¼ teaspoon almond extract
- •2 tablespoons oil or butter
- •½ cup sliced almonds
- •½ cup nonfat plain Greek yogurt
Cooking Instructions
- 1.
In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
25 min
