Raspberry and Cinnamon Pancakes...

Makes: 10-15 small to medium pancakes.
Ingredients:
   2 cup plain wheat free/ gluten free flour
   3 tsp. baking powder
   1/2 tsp. salt
   2 tbsp. low gi cane sugar
   1/2 tsp. cinnamon
   1 1/4 cup almond milk
   1/2 cup sparkling water
   2 tbsp. vegetable oil
   1 tsp. vanilla extract
   Small handful of crushed raspberries
Method:

1. Whisk the dry ingredients together. In a pyrex measuring jug mix together the milk, vanilla and oil give it a mix with a fork then pour over the dry ingredients. 
2. Now pour the sparkling water over and whisk the whole lot together gently until it all just comes together in a batter. By adding the sparkling water last as if you add it to the wet ingredients first I find it already loses some of it's fizz action. 
3. Do not overmix or whisk until it is super smooth, little lumps are ok, over mixing will give you tough rubbery pancakes or waffles. Add the crushed raspberries, mix in slightly.
4. Lightly grease a non-stick pan and preheat, when hot pour on the batter, to a size that suits you! When they start to bubble on top have a little peek underneath that they are golden brown then flip over.
   Serve with some whole raspberries, and honey.

This recipe is based on a recipe off Maple Spice: Back to Basics - Pancakes and Waffles

 http://www.maplespice.com/2012/01/back-to-basics-pancakes-and-waffles.html