Buckwheat-Cinnamon Pancakes

• 1/2 Cup gluten free flour
• 1/2 Cup buckwheat flour
• 1 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 Cup rice milk (or another lactose free milk)
  
• 1 Tbs. vegetable oil
• 1 large egg

Combine first 6 ingredients in large bowl; stir well. Combine milk, oil and egg; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 C batter for each pancake onto a hot, nonstick griddle, or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

Extra pancakes may be frozen and then reheated in the oven.