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Total:
20 min
Active:
20 min
Yield:
6 to 8 sandwiches
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 sandwiches
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Stir the almond butter and almond extract together in a small bowl. Put a baking sheet and a piece of foil next to the stove.

Heat a griddle or a large nonstick skillet over medium-high heat. Whisk together the flour, sugar, baking soda, salt, cinnamon, buttermilk, egg and vanilla extract in a large bowl until smooth.

Spray the griddle lightly with cooking spray. Working in batches, use a small scoop or ladle to drop 2 tablespoons of batter per pancake onto the griddle, being careful not to crowd the pan. Cook the pancakes until they are golden brown on each side, 1 to 2 minutes per side. Transfer each batch to the baking sheet and tent with foil while you cook the remaining batter.

To serve, spread 1 tablespoon of the almond butter mixture on half of the pancakes. Spoon 1 teaspoon of the cherry preserves onto the remaining pancakes and flip them onto the pancakes with almond butter to make sandwiches. Dust the sandwiches with confectioners' sugar, and serve.

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