Gluten Free Lemon Ricotta Pancakes


It has come to my attention that it is National Pancake Day and I feel it is my obligation as a pancake-loving fanatic to share one of my favorite pancake recipes with you!

Let me just clarify that pancakes are appropriate and encouraged on all days... not just National Pancake Day ;)

We love these ones because they are packed with protein and free of refined sugars! Also gluten free for those of you adhering to a gluten free diet.

Photo Jan 21, 11 21 45 AM.jpg

Gluten Free Lemon Ricotta Pancakes


  • 4 large eggs
  • 1 cup organic ricotta
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp vanilla abstract
  • Zest from 1 lemon
  • 6 Tbsp coconut flour
  • 1/2 tsp baking soda

Top with:

  • 1 Tbsp maple syrup
  • 1 Tbsp toasted coconut flakes


  1. Place all ingredients into a blender. Blend until smooth.
  2. Lightly coat a non-stick pan with coconut oil (olive oil or organic butter work as well) and heat over medium-high heat.
  3. Scoop 1/4 cup batter onto skillet. Cook until bubbles appear. Flip cakes and cook until golden brown on underside.
  4. Wipe skillet clean and repeat with more oil. Recipe makes 9 pancakes. 3 each serving.
  5. Top as directed or as desired and enjoy!