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Almond Pancakes with Sour Cherry Syrup

['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.

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