Blueberry Rice Flour Pancakes

Blueberry Rice Flour Pancakes Recipe

Use organic ingredients whenever possible.

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1 cup rice flour

1 cup blueberries

1 tsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup soy milk

1 egg, lightly beaten

2 tsp extra virgin olive oil

1 cup honey or maple syrup


  • Sift rice flour, sugar, baking powder and salt together in a bowl. Beat in soy milk until mixture has a smooth consistency. Add beaten egg, extra virgin olive oil and blueberry, mix until just blended.
  • Heat a non-stick griddle to 375 F or until it is hot enough that drops of water splashed on griddle bounce and sizzle.
  • Lightly oil pan.
  • Ladle pancake mixture onto griddle to form 4 inch cakes.
  • Turn cakes once bottom has browned and bubbles appear on tops.
  • Cook cakes for an additional two minutes.
  • Serve pancakes with blueberries and warmed maple syrup or honey.

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Blueberry Rice Flour Pancakes