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These gluten-free quinoa pancakes are super fluffy and hearty all at once! The batter for these beauties is quick and easy to throw together as it only uses a few ingredients.
15 pancakes
138 cals
| 1 cup white rice flour or gluten-free oat flour ( I used rice flour | 1 teaspoon baking powder | 1/2 teaspoon baking soda | 1/4 teaspoon kosher salt | 1 cup buttermilk, at room temperature |
| 2 eggs, at room temperature | 1 teaspoon pure vanilla extract | 1 tablespoon pure maple syrup, plus more for serving | 1 cup cooked quinoa, cooled |
In a large bowl whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla, and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
Galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.
