*This recipe is easily doubled or tripled.
3 tbsp. + 1 tsp. sorghum flour (3/4 oz.) 2 tbsp. almond flour (1/2 oz.)
2 tbsp. tapioca starch (1/2 oz.)
1 tbsp. white sugar (1/2 oz.)
1/8 tsp. salt
3/4 tsp. baking powder
3/4 tsp. EnerG Egg Replacer + 1 tbsp. water
2 ½ tbsp. So Delicious Vanilla AlmondPlus Milk
1 ½ tsp. Earth Balance Buttery Spread, melted
1/2 tsp. vanilla
2 tsp. amaretto syrup (can substitute ½ tsp. almond extract)
1/3 cup cherries, chopped into small pieces
Maple syrup, amaretto syrup, and extra cherries for topping
Measure out the flours and mix them together with the salt and baking powder. In a separate bowl, beat the egg replacer with the tablespoon of water until frothy, then add the almond milk, melted vegan butter substitute, vanilla, and amaretto syrup and mix together. Add the liquid ingredients to the dry ones and stir to combine. Add in the chopped cherries.
Meanwhile, spray a skillet with non-stick cooking spray and preheat at medium heat. When the skillet is preheated, add about 1 ½ - 2 tbsp. worth of batter for each pancake (the batter will spread in the pan). Cook for about 2 – 3 minutes on each side until done all the way through.
Serve hot topped with maple syrup, amaretto syrup, and the extra cherries mixed together.