Blueberry Ricotta Pancakes

It is hard to believe these little pancakes come from five simple ingredients – light and tender, gluten-free and full of protein.   This recipe is for one serving, but double, triple it up and feed the family.

1 egg beaten lightly

1/4 cup whole milk ricotta cheese

2 tablespoons sweet rice flour (if you substitute regular rice flour, the texture will not be as smooth. It is worth looking for)

pinch of salt

1/4 cup blueberries

maple syrup and unsalted butter for serving

• combine the egg, ricotta, rice flour and salt in a bowl and stir until well combined
• heat a skillet to medium high heat, then add about a teaspoon of butter
• with a large soup spoon drop the batter in the skillet, dividing the batter into four pancakes
• when the bottoms start to set, drop a few blueberries on each pancake (about 4-5)
• continue to cook until the bottoms become golden
• flip carefully and continue cooking until all the batter is set and cooked through
• serve with real maple syrup and butter

This flour is not sweet – it is extra fine rice flour

available in the Asian section of larger grocery stores