This post is sponsored by Bob’s Red Mill. All opinions are my own, and I thank you for supporting the brands that help make this site possible. For more delicious recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com!
Fluffy Lemon Ricotta Coconut Flour Pancakes made easily in your blender! Serve these grain-free pancakes with fresh strawberries, pistachios, and a drizzle of honey for the ultimate breakfast.
It’s the return of the blender pancake!
I know…it’s hard to believe something so scrumptious can be prepared in seconds in the ol’ margarita mixer, but really, folks, that’s all it takes.
Just a little zipity do dah in the blender and you’ve got yourself a batter of glorious silky creamy perfection that upon meeting a hot skillet turns into the most fabulous hot cakes of REM cycle dreams.
- Grain-free (made with coconut flour and tapioca flour)
- Super creamy and zesty in flavor
- Fluffy, soft, tender, hold together well
- High in fiber
- Naturally sweetened
- Perfect for a lazy weekend morning or brunch with friends and family
Best served with a dollop of ricotta on top, fresh strawberries and pistachios on top with a drizzle of honey or pure maple syrup.
I used Bob’s Red Mill’s coconut flour and tapioca flour to make the pancakes, keeping them gluten-free and grain-free. We’ve had many-a-conversation about coconut flour on this blog, but I’ll briefly recap for any newbs in the midst. Coconut flour can be difficult to master, as it absorbs a lot of liquid and requires a lot of eggs in order to yield a fluffy result, so finding the liquid-fat-egg-balance is crucial in achieving a desired outcome. When that optimal balance is found, coconut flour goods are bangarang! One bag of coconut flour goes a long way, as you don’t need very much of it in order to crank out pancakes or make another recipe.
I find the addition of tapioca flour helps with leavening the pancakes (or any grain-free good) and eliminates the need for as many eggs. While you can definitely make coconut flour pancakes without tapioca flour, this simple addition makes them fluffy and easier to cook on the griddle, as they hold together better. I’ve also found the coconut flour-tapioca flour duo is a winning combo that works in other grain-free goods, including quickbreads (check out my all time favorite Grain-Free Chocolate Chip Banana Bread), cookies, bars, muffins (scope out these Blender Paleo Blueberry Muffins if you haven’t already), etc.
Have you ever added ricotta to your pancakes, breads, or muffins? You guys, it’s just the darndest! My first go at it was with these Grain-Free Apricot Ricotta Muffins, and I’ve been hooked ever since. Ricotta helps moisten a recipe and also gives it the most delicious creamy flavor. Whenever I have leftover ricotta from making pasta/pizza/etc, I always use it in pancakes or muffins. The lemony flavor really shines through
Sound like a satisfying weekend project? I think so!
Look at this stack as your healthful reward for uncluttering the garage, weeding the yard, and/or washing all the sheets.
Just be sure to set aside some time for breakfast preparation, as these pancakes require more cook time than regular pancakes. If you have a large griddle, you’ll want to break it out for this recipe so that you can crank out the whole batch in one go, versus making them in batches on the skillet.
Kitchen Tools I used to prepare this recipe:
Fire up the griddle!
- 3 large eggs
- ½ cup whole milk ricotta cheese, see note*
- 1 cup full-fat canned coconut milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 lemon, zested
- 1/2 cup Bob's Red Mill Coconut Flour
- 1/4 cup Bob's Red Mill Tapioca Flour
- ¼ teaspoon baking soda
- Pinch sea salt
- Fresh strawberries, chopped
- Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
- Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
- Measure 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
- Serve pancakes with a dollop of ricotta on top, along with fresh strawberries, pistachios, and a drizzle of honey or pure maple syrup.
*To make dairy-free, use non-dairy ricotta. Kite Hill makes a great one, which is made from almonds. You can also swap out the ricotta for full-fat canned coconut milk.
Nutrition InformationYield 10 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g