Gluten Free Lemon Ricotta Blueberry Pancakes

"Saying goodbye to summer (don’t gooo!) with these fave flapjacks, which come together in 15 minutes fast and are bursting with fresh blueberries + zesty lemon flavor. They're also grain-free, gluten-free, dairy-free, and lower in sugar (leaving more room for maple syrup — don’t skimp here 👏🏻). Perfect for a slow Saturday morning brunch, or whenever those cravings strike (which is anytime between morning and midnight for me because my pancake cravings know no hour 🤭)."
-- @sara.haven

A Note from Feedfeed

Nothing says weekend like a giant stack of pancakes, like these endlessly fluffly lemon ricotta flapjacks studded with juicy blueberries

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  • Recipe Card



Prep time 10mins
Cook time 20mins
Serves or Makes: 1-2 servings

Recipe Card


  • 1 whole egg (plus 2 egg whites)
  • 1/2 cup ricotta cheese (or dairy free alternative)
  • 3 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons non-dairy milk (such as almond, soy, or coconut)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 tablespoon Freshly grated lemon zest
  • 1 tablespoon granulated sweetener
  • 1/2 cup blueberries


  • Step 1

    In a blender or food processor, mix all ingredients (except blueberries) until smooth. (Alternatively, you can mix ingredients by hand in a medium-sized bowl).

  • Step 2

    Fold in blueberries. Heat a medium-sized pan for 1-2 minutes over medium-high heat; grease with butter (this creates the BEST flavor) and pour 2-3 tablespoons of batter into the pan.

  • Step 3

    Cook the pancakes until golden brown and fluffy, about 3-4 minutes. Repeat with remaining batter. Top with butter and maple syrup!