Gluten Free Blueberry Ricotta Pancakes

Pancakes for Sunday Brunch!

When I was at Whole Foods the other day to get pastry for my galettes, I came across the gluten free flour section.  I picked up almond meal and flaxseed meal to experiment with and came up with two pancake recipes.  My boyfriend preferred the ricotta version so that’s the recipe I’m posting first. 

Ingredients

¾ cup almond meal
¼ + 1/8 cup Flax seed meal

½ cup whole milk ricotta

4 eggs

½ tsp baking powder

1 tablespoon honey

1/2 – 1 cup blueberries

Prep Time: 10 minutes                   Cook Time: about 6-7 minutes per cake

1.  Measure out all dry ingredients and whisk together in a large bowl.  Add four eggs and whisk to combine. 

2.  Add ricotta and whisk to combine.  Add honey and blueberries and stir.  Heavy whisking will crush the blueberries.

3. Heat a pan or girdle to medium heat.  Melt a teaspoon of coconut oil in the pan. 

4. Drop large spoonfuls onto pan or girdle.  Use the back of the spoon to gently spread out batter. The batter is thick so they do no spread out on their own. 

5.  Cook a few minutes on each side.  Serve hot with a little maple syrup.

As you can see in the picture, the cakes will look pretty dark on the outside-almost burnt.  This happens every time I make pancakes with ricotta but they do not taste burnt so feel free to enjoy your pancakes even though they’re darker than usual.