Optional toppings: cherry pie filling, maple syrup, fresh cherries, whipped cream
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In a large bowl, mix together flour, sugar, baking powder, and salt. Add cherries, toss to coat.
In a large liquid measuring cup, measure out almond milk. Add eggs, oil, and extracts. Whisk, or beat with fork, until ingredients are well-blended.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
Pour batter by ¼ cupfuls onto the griddle. Sprinkle sliced almonds evenly on pancakes. When tops of pancakes bubble, and edges are dry, about 3-4 minutes, flip pancakes and cook until golden brown, about 3-4 minutes. Cooking time depends on how hot your griddle is.
Serve immediately with warmed cherry pie filling, maple syrup, whipped cream, or more fresh cherries.
Makes 13-14 4-inch pancakes.
Nutrition information does not include toppings.
Dark sweet cherries may be substituted for the tart red cherries.