INGREDIENTS:
120 g Brown rice flour
120 g White rice flour
60 g Quinoa flour
10 mL Baking powder
2.5 mL Baking SODA
2.5 mL Kosher SALT
300 mL Buttermilk
2 Eggs
60 mL Grapeseed oil
100 g Blueberries
INSTRUCTIONS:
1. In a large bowl, sift together flours, baking powder, and baking SODA. Add salt.
2. In a small bowl, add buttermilk, eggs, and oil. Whisk quickly until combined and frothy.
3. Make a well in the center of dry ingredients. Pour in buttermilk. Stir until just combined. Add blueberries; stir.
4. Heat pan on medium-low. Scoop out 2-4 pancakes at a time. Let cook until bubbles just start to form on the top of pancakes, and the bottom is golden brown. Flip. Cook through.
5. Serve with butter and maple syrup.