Cinnamon Jumble/ Snickerdoodle Pancake

This is a recipe from realsustenance.com, a great gluten free, allergen free recipe site.  I changed several things about the recipe but the flavor is the same.  The original recipe can be found here.  You will feel like you are eating a snickerdoodle cookie when you are eating this pancake.  My mom used to make these cookies called "cinnamon jumbles" when we were growing up and these pancakes taste identical to those cookies.  Maybe I love them so much because they bring back a flood of memories when I'm eating them or maybe I love them so much because they just taste so good :) 

Cinnamon Jumble/ Snickerdoodle Pancake

1 cup whole wheat flour (may need up to 1/4 cup more if batter is too runny)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup almond milk or cows milk

1 egg

2 tablespoons water

3 tablespoons agave nectar (or turbinado or granulated sugar)

2 tablespoons grape seed or coconut oil

1 teaspoon vanilla extract

1 teaspoon almond extract (I have made this recipe with and without this and it tastes great either way)

cinnamon and turbinado or granulated sugar for sprinkling

Directions

Mix dry ingredients in a large bowl then add all of the wet ingredients, stir well and let sit for a few minutes. Heat a skillet up to medium heat place 1/4 cup of the batter onto the skillet.  Sprinkle as much or as little cinnamon onto pancake as you would like.  Sprinkle a little sugar on top for texture.  When bubbles start forming on top sprinkle pancake with a tiny bit more sugar and flip the pancake and cook for another minute or until cooked through. Serve with pure maple syrup, coconut oil, or butter.