Rice Flour Blueberry Pancakes Recipe

Name: Rice Flour Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice flour; 1/2 tsp baking powder; 1/2 cup milk (i make mine with 2% or fat free); 1 egg; pinch of salt; 1/2 cup blueberries; Fat (oil or butter for cooking); Blueberry jam or maple syrup; Lime (for juice); Butter (if calories not an issue!)

Servings: persons

1/2 cup brown rice flour
1/2 tsp baking powder
1/2 cup milk (i make mine with 2% or fat free)
1 egg
pinch of salt
1/2 cup blueberries
Fat (oil or butter for cooking)
Blueberry jam or maple syrup
Lime (for juice)
Butter (if calories not an issue!)

1
Mix the flour, salt and baking powder well
2
Whisk in the milk and egg
3
Fold in the blueberries
4
Heat a cast iron (or any) skillet to medium hot and pour in a generous spoonful with the blueberries evenly distributed
5
Cook each side till golden brown and serve with blueberry (or any other) jam or maple syrup and a fresh squeeze of lime juice. And butter of course if weight is not an issue!
6
This is good for 2 not very hungry people or 1 hungry person.
7
Increase the quantities depending on the number of people and how hungry they are.
8
Leftovers can be eaten as an afternoon or late night snack cold or warmed with cream cheese and jelly etc. etc.!

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup brown rice flour, 1/2 tsp baking powder, 1/2 cup milk (i make mine with 2% or fat free), 1 egg, and more.

Yes, Rice Flour Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Flour Blueberry Pancakes

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