Gluten-Free Blueberry-Ricotta Pancakes

blueberry pancakes drizzled with maple syrup
Prep Time: 
25 minutes
Number of Servings: 
11 pancakes


  • 12 cup gluten-free oat flour*
  • 12 cup buckwheat flour
  • 1 tsp baking powder
  • 14 tsp salt
  • 1 Tbsp oil, plus additional for oiling pan
  • 2 eggs
  • 1 cup ricotta cheese
  • 12 cup your favorite milk
  • 1 cup fresh blueberries


  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 14 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.


*To make your own oat flour, process gluten-free whole oats in a food processor until flour is made.

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, ★★★★ Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, Calcium, Iron, Magnesium, Zinc


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.