Gluten and Wheat Free Pancakes:

1/2 cup soy flour
3/8 cup nut flour (almond is a favorite)(grated nuts.)
1 large or jumbo egg
3/4 cup milk
1 teaspoon baking powder
1/2 tablespoon canola oil
Unsalted butter (for frying)

Combine dry ingredients.
In a large bowl, whisk together milk and egg until quite frothy.
Add dry ingredients about 1/4 cup at a time until they are fully incorporated.
Add canola oil and mix a little more.

Melt butter in your favorite pancake skillet or griddle over medium heat. Ladle pancake batter onto hot skillet to make cakes about 4" in diameter. Turn when the cake ceases bubble.

Caution: don't overcook, because these are slightly crusty pancakes already. Don't turn cake more than once., or it will become tough.

Serve with your favorite syrup, honey, jam or fruit preserves. Makes about 20 cakes.