Gluten-Free Blueberry-Ricotta Pancakes
Prep Time
25 minutes
Number of Servings
11 pancakes
Ingredients
  • [q:1/2] cup gluten-free oat flour*
  • [q:1/2] cup buckwheat flour
  • 1 tsp baking powder
  • [q:1/4] tsp salt
  • 1 Tbsp oil, plus additional for oiling pan
  • 2 eggs
  • 1 cup ricotta cheese
  • [q:1/2] cup your favorite milk
  • 1 cup fresh blueberries
Directions
  1. Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
  2. Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
  3. Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
  4. Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
  5. Top with maple syrup, honey, or jam.
Nutrition Info
3 pancakes: 249 Calories, 14 g Protein, 30 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 355 mg Sodium, [nutrition:4] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, Calcium, Iron, Magnesium, Zinc