These gluten-free buckwheat pancakes have an earthy, nutty flavor.
Top with Greek yogurt and more maple syrup if desired.
Using a knife, remove and discard the peel and pith from both grapefruits.
Photo:Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Stir 1 teaspoon honey into the grapefruit juice; bring to a simmer over medium-low heat.
Simmer, stirring occasionally, until warmed through, about 3 minutes.
Stir in the reserved grapefruit segments; cover and set aside.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Whisk in buckwheat flour, baking powder, baking soda and salt; let stand for 5 minutes.
While the batter stands, heat a large nonstick skillet over medium heat.
Cook until the edges are dry and bubbles form on the surface, 90 seconds to 2 minutes.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Flip and cook until golden brown, about 30 seconds.
Divide the pancakes among 4 plates.
Top with the grapefruit syrup.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Tip
Buckwheat flour is made from whole-grain buckwheat.
This rich, gluten-free flour comes in light and dark versions.
The darker flour has a bolder, nuttier flavor.
Find it in the baking aisle of your supermarket.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
