"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 🤭)."
Gluten Free Lemon Ricotta Blueberry Pancakes
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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
ingredients
- 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
Method
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!