Warm Cinnamon Pancakes

As you can tell by my overabundance of breakfast recipes, we love breakfast around here. Heck, sometimes we even eat pancakes or waffles for dinner. On lazy Saturday mornings like this one, sometimes we don't even get it on the table until nearly lunch time. We especially eat a lot of pancakes around here. None of us are particularly gluten intolerant, so I don't avoid wheat flours or other gluten products, but I think it is healthy to mix it up a bit and introduce other grains into our diet. This pancake is made from a mix of wheat and brown rice flour. Brown rice flour is a tasty, light flour that makes a good substitute in recipes where you want the results to be less dense. My little one gobbled up these pancakes, so if you are looking for yummy kid tested breakfasts this one fits the bill. These are especially yummy topped with apple butter instead of syrup. Or for a variation, try adding dice apple right into the batter.

Warm Cinnamon Pancakes

1/2 cup brown rice flour

1/2 cup unbleached all purpose flour

2 tsp aluminum free baking powder

1/4 tsp salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 egg, beaten

1 cup milk

1 Tbsp coconut oil

1 Tbsp. honey

Combine dry ingredients in large bowl until mixed well. In a separate bowl, combine all wet ingredients. Mix well. Stir wet ingredients into flour mixture. Batter will be slightly lumpy. Heat lightly oiled griddle or frying pan (my favorite is my cast iron). Pour approximately 2 Tbsp. batter into griddle for each pancake. Cook until bubbly, then flip and cook other side until golden brown. Serve hot.