Lemon Ricotta Coconut Flour Pancakes

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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.

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

They are:

  • 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

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

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.

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

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.

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

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.

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

Kitchen Tools I used to prepare this recipe:

Fire up the griddle!

Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast

Lemon Ricotta Coconut Flour Pancakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 to 12 pancakes
Author: Julia


For Serving:

  • Ricotta
  • Fresh strawberries chopped
  • Pistachios
  • Honey


  1. Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
  2. 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.
  3. 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).
  4. Serve pancakes with a dollop of ricotta on top, along with fresh strawberries, pistachios, and a drizzle of honey or pure maple syrup.

Recipe Notes

*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.


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  1. Sarah @ Making Thyme for Health

    Gah, look at that beautiful stack of love!! They look so creamy and dreamy. I have to give you major props for mastering the art of coconut flour because that shiz ain’t easy. But once you get it right it’s so totally worth it, obvs. Oh how I would love to wake up to a stack of these tomorrow morn.

    I hope you have a great weekend, lady! <3

  2. Megan

    This sounds amazing! Do you have a recommendation on how to make without ricotta? More egg+ coconut oil?

    1. Julia Post author

      Hi Megan, I’d say add an additional 1/4 cup of full-fat coconut milk OR a couple tablespoons of coconut oil. If the batter seems dry once it’s all mixed up, add more coconut milk or oil. You’d think you’d need to replace the full 1/2 cup of ricotta with 1/2 cup of liquid, but I’ve found that’s not the case when replacing ricotta with a full on liquid if that makes sense 🙂 Let me know how it turns out!

  3. Lady A. Janet

    Thanks for sharing this wonderful recipe with us. It look fascinating and sumptuous. I can’t wait to try it out with my family and share the experience. Awesome post. Kudos!!!

  4. Monica

    I made the recipe today. The flavor was delicious, and the pancakes were fluffy on the griddle, but then they collapsed on the plate. When I ate them, they lost all texture and sort of disintegrated in my mouth.
    After I put them on the plate, I spread some butter on them, could that have caused the loss of fluffiness?

  5. Val

    So delish! For all us non-dairy folks, I made these this morning, with the ricotta from Kite Hill. It is made from almonds, and the substitute worked beautifully. Thank you fo helping me out of my breakfast rut.

    Anyone know how these keep? Freezer? Frig?


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