Whole Wheat Cherry Vanilla Bean Pancakes

For pancakes:
Stir together dry ingredients. Add eggs, milk, and vanilla. Fold in vanilla bean seeds (just scrape them out of the bean). Mix until dry ingredients are moistened. Chop 1 cup of cherries into fine pieces. You can either stir them into the batter (the pancakes will turn reddish-blue in color) or drop the cherries in the batter while each pancake is cooking.

To cook, heat a griddle or skillet on medium heat and pour in 1/4 cup of batter. Flip it once tiny bubbles appear on the top of the pancakes. Once done, remove to a plate and repeat process with the remaining batter.

Heat remaining cup of cherries in a saucepan or in the microwave. Mash with a fork and stuff in between the pancakes and the drizzle juice on top. Top with vanilla glaze.

For glaze:
Add sugar to a bowl and stir in heavy cream and vanilla and stir until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Fold in vanilla seeds and pour the glaze over pancakes.