Blueberry Rice Pancakes

• 1 cup gluten free self-rising flour sifted
• 5 1/4 ounces short-grain rice cooked, chilled, white
• 1 tablespoon granulated sugar
• 3/4 cup milk
• 2 eggs separated
• 2 1/2 tablespoons butter melted
• 1 teaspoon vanilla extract
• 5 1/4 ounces blueberries a few reserved for garnish
• powdered sugar to serve
• maple syrup to serve

1. Combine flour, rice and sugar. Gradually mix in milk, egg yolks, butter and vanilla. Whip egg whites to soft peaks then fold in. Add blueberries.
2. Lightly coat a large frying pan with oil. Heat over medium heat. Working in batches, add 1/3 cup batter, swirling to cover base, and cook for 1-2 mins, until bubbles form on the surface. Flip and cook for 1 min. Repeat with remaining batter.
3. Dust pancakes with powdered sugar and serve with reserved blueberries and maple syrup.

flour, shortgrain rice, sugar, milk, eggs, butter, vanilla, blueberries, powdered sugar, maple syrup

Taken from www.yummly.com/recipe/Blueberry-Rice-Pancakes-1404017 (may not work)