These fluffy savory pancakes are great served with a bowl of chili, but can be eaten with syrup if a sweet savory combination is desired.
Makes about 18 pancakes
1 ½ cups quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon pepper
1 Tablespoon mustard
1 ¾ cup buttermilk
6-8 oz. cup ground turkey sausage, browned
¼ cup grated parmesan cheese
3 Tablespoons chopped green onions, green part only
1 cup ricotta cheese
Oil for cooking
In a large bowl, whisk together flour, baking powder, baking soda, salt and pepper.
In a small bowl whisk together eggs, mustard and buttermilk. Add all at once to the flour mixture and whisk together to form a smooth batter.
Stir in the sausage, Parmesan cheese, green onions and ricotta cheese. Let batter rest while griddle preheats.
Heat griddle to about 400F. Drizzle hot griddle with oil. Using 1/4 cup (60 ml) of batter for each, fry pancakes on hot griddle until the surface no longer appears wet. Using a thin spatula, turn once, to cook the other side until golden brown. Serve warm with butter or maple syrup if desired.
½ cup whole kernel corn can be added or used instead of the sausage.