Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.

Ingredients

　　1/2 cup dried sweetened sour cherries

　　1 cinnamon stick

　　1/2 cup maple syrup

　　1 1/2 cups all-purpose flour

　　1/4 cup whole-wheat pastry flour

　　1/4 cup quick-cooking oats

　　2 teaspoons baking soda

　　1 teaspoon kosher salt

　　2 eggs, beaten

　　2 cups lowfat buttermilk

　　1/4 teaspoon almond extract (optional)

　　Oil or butter, for greasing pan

　　1/2 cup sliced almonds, divided

　　1/2 cup nonfat plain Greek yogurt

　　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.

Nutrition Per Serving

　　(optional): 297 calories

　　7 g fat (1 g saturated)

　　50 g carbohydrates

　　3 g fiber

　　9 g protein

　　#### Nutritional analysis provided by Self