Blueberry Lemon Ricotta Pancakes

The Ultimate Blueberry Lemon Ricotta Pancake Recipe

Light, fluffy and full of goodness. These pancakes are sure to be your new favourite. The lemon zest is the secret. It makes these pancakes bright and sing with flavour.



1 cup all purpose flour

1/2 cup ricotta

1/2 cup almond milk

3tbs cane sugar or coconut sugar

1tsp vanilla extract

1tsp baking powder

1tsp lemon zest

2 eggs


coconut oil

1/4 tsp salt


Whisk the eggs and sugar together. Then add the ricotta, lemon zest, vanilla and salt, whisk again. Pour in the flour and milk and mix everything together, don’t over mix.

Add 1tsp coconut oil to a large pan on medium heat, put 1/4 cup of the batter into the pan and sprinkle some blueberries on top. When the pancakes are done transfer them to an oven proof dish and put them in the oven to keep warm while you make the rest. Top with real Quebec maple syrup.



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