Toast the almonds in a 325F oven for 7 to 10 minutes stirring several times. Let cool awhile. Then grind the nuts into a fine powder (to yield ¾ cup).
Stir together the flours, baking powder, baking soda, salt, cinnamon and ground almonds in a medium-size mixing bowl.
In another bowl, beat the eggs with milk stirring just until blended.
Prepare a griddle or skillet with butter, margarine, oil or spray over medium heat. Cook the pancakes about 3 to 4 minutes on the first side and 1 or 2 minutes on the other. Transfer to a warm plate for holding.
