Gluten-Free Blueberry-Ricotta Pancakes
- 1⁄2 cup gluten-free oat flour*
- 1⁄2 cup buckwheat flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 1 Tbsp oil, plus additional for oiling pan
- 2 eggs
- 1 cup ricotta cheese
- 1⁄2 cup your favorite milk
- 1 cup fresh blueberries
- Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
- Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
- Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
- Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add 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.
- Top with maple syrup, honey, or jam.
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.
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