Add all your ingredients to a high speed blender and blend on high until smooth.
Heat a flat skillet on medium and melt a little coconut oil on the pan. Use a 1/4 cup measuring spoon to ladle the pancake batter onto the pan and cook until golden on one side. Flip and cook for another minute or two. Repeat with remaining batter, should make 10-12 pancakes.
Whisk together your nut butter syrup drizzle and set aside until you’re ready to eat.
Stack your pancakes, top with butter, cherries, and nut butter syrup drizzle.
I have not tried any other flour. Leave a comment if you try something else and have success. :)