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

 

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

 

Yield:  3 servings

Calories: 372

Fat: 16 g

Fiber: