Orange-Nut Pancakes

1 1/2 cups brown rice flour, (or spelt flour)
1 cup whole-grain teff flour, (or spelt flour)
1 cup soy flour, (or spelt flour)
1/4 teaspoon sea salt
3 teaspoons baking powder, (double acting)
1 teaspoon cinnamon
1/2 cup brazil nuts, chopped and toasted
1/4 cup safflower oil
3 cups soy milk
1/4 cup maple syrup
3 tablespoons orange zest (either candied or from 3 fresh oranges)

Pre-heat oven to 400 degrees F (200 degrees C). Oil and flour a 12-muffin pan.
Mix dry ingredients together, and stir in toasted brazil nuts. Combine remaining ingredients (liquids and orange zest), then stir into the flour mixture.
Cook pancakes on a preheated griddle.
Serve with maple syrup or a cooked down orange juice-maple syrup sauce.
Makes about 32 - 3-inch pancakes.
VARIATIONS:
- Use other types of nuts such as almonds, walnuts, macadamia nuts, or pecans.
- Add blueberries or dried figs (which have been soaked) to the batter.