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Lemon Ricotta Coconut Flour Pancakes | TheRoastedRoot.net #glutenfree #grainfree #healthy #breakfast
Lemon Ricotta Coconut Flour Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.