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Lemon Ricotta Pancakes


1 1/4 cups All Purpose Gluten-Free Flour

2 tbsps Coconut Sugar

2 tsps Baking Powder

1/4 tsp Baking Soda

1/4 tsp Sea Salt

3/4 cup Ricotta Cheese

2 Egg

3/4 cup Cow’s Milk, Reduced Fat

1 Lemon (juiced and zested)

1 tsp Vanilla Extract

1 tsp Coconut Oil


  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk well and make a well in the center.

  • In a separate bowl, combine the ricotta, eggs, milk, lemon juice, lemon zest, and vanilla. Mix until completely smooth.

  • Pour the wet ingredients into the dry and mix with a spatula until just combined and no flour remains. Do not over-mix.

  • Heat a nonstick skillet over medium-low heat and lightly grease with oil. Scoop 1/4 cup of batter at a time into the pan, and cook until bubbles start to form. Flip and cook for another one to two minutes. Repeat with the remaining batter.

  • Divide onto plates and enjoy!


  • Leftovers Refrigerate in an airtight container for up to three days. Reheat on the stove or in the toaster.

  • Serving Size One serving is two pancakes.

  • No Cow's Milk Use any other milk.

  • Additional Toppings Serve with maple syrup, berries, nut butter, shredded coconut, and/or whipped cream.

  • Gluten-Free Flour This recipe was tested using Bob's Red Mill 1-to-1 Gluten-Free Flour. If using another type of flour, results may vary.


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