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
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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
yum! looks so good!
Thanks! So easy – so good. The kind of recipe you just keep in your head…
Another nummy. You’re great!
Thanks! They’re one of my favorites…