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Member Recipe: Blueberry Ricotta Pancakes

These pancakes have not only warm blueberries throughout but nuggets of ricotta cheese. It's light a cheesecake and a pancake got together and had a delicious, delicious baby. Put this recipe on your "must try" list.

Dry Ingredients

1 cup white rice flour

1/2 cup cornstarch

1/2 cup sweet rice flour

1/4 cup granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

2 large eggs

1 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup ricotta cheese (Don't use fat free)

1 cup blueberries (washed and picked over to remove stems)

1. Whisk together the dry ingredients. Add the milk, eggs and oil. Whisk until a batter forms.

2. Add the ricotta. Stir to just combine. You WANT lumps. This is important. The lumps of ricotta are what make these pancakes awesome. So don't stir too much or the cheese will disappear when you make them.

3. Add the blueberries. Stir to just combine.

4. Cook on a hot, oiled griddle, about 1/4 cup each. Serve with syrup. I find butter to be an overkill but you might think differently about this!

Makes 12 pancakes.

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.