Are you looking for an easy and delicious morning breakfast idea?  One that is also packed with protein and actually good for you?  You've got to make these tasty pancakes!  The cherry topping is ooooohhhhh so good!  Did I mention that they are also gluten free, oil free, and vegan???  Don't let that stop you from trying them!  They are seriously so good.

½ cup Almond Flour
½ cup Buckwheat Flour
¼ cup Tapioca Flour
1 cup Almond Milk (unsweetened)
1 tablespoon Vanilla Extract
½ teaspoon Pink Salt
¼ teaspoon Ground Cloves
½ teaspoon Ground Cinnamon
2 tablespoon Monkfruit Extract
1 teaspoon Baking Powder
½ teaspoon Baking Powder
1 tablespoon Apple Cider Vinegar
1 tablespoons Ground Flax
Sprinkle of Coconut Flakes (optional)

Cherry Topping:
1 cup Frozen Cherries
2 tablespoons Monkfruit Extract
¼ teaspoon Pink Salt
½ teaspoon Vanilla Extract
¼ cup Filtered Water

Tapioca Slurry:
1 tablespoon Tapioca Flour
1 tablespoon Filtered Water

Add all the dry ingredients to a large bowl and whisk together. Add the wet ingredients and whisk until combined well. Heat up a large frying pan over medium heat and then add 1/4 cup pancake mixture to the pan. Cook for 1-2 minutes, flip over. Cook for an additional 1-2 minutes. Remove from pan and continue until all pancakes are done. In a medium saucepan heating up on the stove, add in the frozen cherries, monkfruit and water. Bring to a simmer and cook for 5 minutes. Add tapioca slurry and stir well. Plate up your pancakes, top with cherry topping and some coconut flakes. Enjoy!

Silicone Spatula Set: