Silver Dollar Pancake Sandwiches
1/2 cup almond butter
1/2 teaspoon almond extract  
1 cup all-purpose flour  
2 tablespoons granulated sugar  
1 teaspoon baking soda  
1/2 teaspoon fine salt  
1/4 teaspoon ground cinnamon  
1 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract  
Vegetable oil cooking spray  
2 tablespoons cherry preserves  
Confectioners' sugar, for dusting  
Instructions:
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.
