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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

  1. heat a skillet to medium high heat, then add about a teaspoon of butter

  2. with a large soup spoon drop the batter in the skillet, dividing the batter into four pancakes

  3. when the bottoms start to set, drop a few blueberries on each pancake (about 4-5)

  4. continue to cook until the bottoms become golden

  5. flip carefully and continue cooking until all the batter is set and cooked through

  6. serve with real maple syrup and butter


available in the Asian section of larger grocery stores


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