Instructions: Optional: toast the almonds in a 325F oven for 7 to 10 minutes stirring several times. Let cool awhile. Then grind the nuts into a fine powder (to yield 3/4 cup).

Stir together the flours, baking powder, baking soda, salt, cinnamon, and ground almonds in a medium-size mixing bowl.

In another bowl, beat the eggs with milk, almond extract and oil.

Pour the wet into the dry ingredients, stirring just until blended.

Prepare a griddle or skillet with butter, margarine, oil, or spray over medium heat. Cook the pancakes about 3 to 4 minutes on the first side, and 1 or 2 minutes on the other. Transfer to a warm plate for holding.

Makes 9

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