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Blueberry Lemon Ricotta Pancakes (DF/GF)

Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: Pancakes
Servings: 12 Pancakes

Ingredients

  • 1.5 Cups Oats Organic, Gluten Free
  • 3/4 Cup Almond Milk Unsweetened
  • 1 Banana
  • 3/4 Cup Ricotta Kite Hill Brand, Dairy Free
  • 3 Tbsp Lemon Juice Fresh
  • 1 Tbsp Lemon Zest
  • 2 Eggs
  • 1 Egg White
  • 2 Tsp Baking Powder I use Pamelas brand, Aluminum Free
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla
  • 1.5 Cups Blueberries Organic, Fresh
  • 2 Tbsp Coconut Oil For Frying
  • 1 Can Coconut Cream *Organic, Optional

Instructions

  • Add all ingredients except blueberries, coconut cream, and coconut oil to a blender and puree.
  • Heat griddle or pan over medium high heat and melt coconut oil.
  • Pour pancakes, lower heat a notch, and add blueberries.
  • Flip pancakes until light brown.
  • Serve with some organic coconut cream (Optional).