Lemon ricotta and rice flour pancakes

Ingredients

For 1 serving

• Part-skim ricotta100 g
• Eggs1
• Rice flour35 g
• Baking powder3 g
• Lemon zest2 g
• Sunflower oil1 teaspoon
• Blueberries80 g
• Honey1 teaspoon

Contains: lactose, eggs,

Method

1. In a bowl beat the light ricotta with the egg and grated lemon zest until smooth.
2. Add the rice flour and baking powder and stir just enough to combine: the batter should stay thick.
3. Heat a non-stick pan over medium-low heat, grease it with a little of the sunflower oil and drop in spoonfuls of batter to make pancakes about 8 cm across.
4. Cook for 2–3 minutes per side, until puffed and golden and no longer damp in the middle; carry on with the remaining oil and batter.
5. Meanwhile rinse the blueberries; serve the hot pancakes with the blueberries and a drizzle of honey.