1 cup all purpose gluten free Extra white gold flour
1 teaspoon baking powder
2 tablespoons sugar
1 teaspoon light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup eggnog or almond milk
2 teaspoons vegtable oil
Mix the ingredients together until a smooth consistency. If the pancake mixture appears to be lumpy, add 1-2 tablespoons of milk until smooth.
use 1/4 cup to pour the mixture on a lightly oild griddle or pan.
Serve warm with Maple syrup and whipped cream.