Recipe: Blueberry-Hazelnut Rice Flour Pancakes

This gluten-free variation on the traditional recipe serves up superlight cakes.
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This gluten-free variation on the traditional recipe serves up superlight cakes.

1 1/4 cup rice flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups water

1/4 cup chopped hazelnuts

1/4 cup fresh or dried blueberries

2 tablespoons canola oil

At Home

Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you're using dried).

In Camp

Combine dry ingredients with water and oil (plus blueberries, if you're using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.

Prep time
5 min

Cook time
6 min

Price $1.44 per serving

Weight 7.5 ounces per serving

Serves 3

Calories 372

Fat 16 g

Carbs 49 g

Protein 5 g