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Gluten-Free Blueberry Ricotta Pancakes | GlutenFreeBaking.com

Gluten-Free Blueberry Ricotta Pancakes

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author GlutenFreeBaking.com

Ingredients

  • 1 cup finely ground white rice flour (4 ounces; 113 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1/2 cup sweet rice flour (2 ounces; 56 grams)
  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
  • 1 cup milk (8 ounces; 226 grams)
  • 1/4 cup vegetable oil (1 3/4 ounces; 50 grams)
  • 1 teaspoon vanilla extract
  • 3/4 cup ricotta cheese (6 ounces; 170 grams)
  • 1 cup blueberries, washed and picked over to remove stems

Instructions

  1. Whisk together the white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum. 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!