I’m not quite sure if it’s the crunch of the poppy seeds, the tang of the buttermilk or the nuttiness of the flours used (gluten free, indeed) but these little breakfast treats have become quite the family favorite and a frequent morning request.
Thank you, Gabriella, for looking up food and recipes online, as well as still inside the pages of cookbooks, like your mommy, and finding this one.
A new family favorite ~ Grapefruit, Buttermilk, and Poppy Seed Quinoa Pancakes
Recipe Type: Breakfast
Ingredients
- 1/2 cup (90 g) sweet rice flour or white rice flour
- 1/2 cup (60 g) quinoa flour
- 2 tablespoons blond cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 pinches sea salt
- 2 tablespoons poppy seeds
- finely grated zest of 1 grapefruit
- 2 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon grapefruit juice
- 1 tablespoon canola oil, plus more for cooking pancakes
Instructions
- In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and the grapefruit zest.
- In another bowl, beat the egg yolks with the buttermilk, grapefruit juice, and oil.
- Add the egg mixture to the dry ingredients and stir to combine.
- In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form. Fold the whites into the batter.
- In a frying pan, heat 1 tablespoon of oil over medium heat. Pour 1/4 cup of batter in the pan and repeat for as many pancakes as you can make.
- Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.
- Serve pancakes immediately with warm maple syrup or honey. Sprinkle with grapefruit zest.
