Blueberry Ricotta Pancakes

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

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

available in the Asian section of larger grocery stores


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