Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

Amanda Filipowicz, CNP, BES
Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

These pancakes are indulgent, the wild blueberries make them naturally sweet, the lemon provides a burst of freshness and the ricotta gives it a hint of umami savouriness. These Gluten-free lemon and wild blueberry ricotta pancakes are the perfect weekend brunch recipe that will delight your family and breakfast guests. 

Weekend Pancake Brunch
Sunday Brunch
Lemon and wild blueberry Ricotta Pancakes

Wild blueberries are different from the common blueberries you get at a grocery store. They are much sweeter and slightly tangier than regular blueberries and have a much more intense blueberry taste. 

Because the egg whites are beaten, they add a wonderful light and fluffy texture. Though I do suggest a temperature, you can always try to cook them at an even lower temperature so that you get an almost souffle-like pancake. 

Wild Blueberry Pancakes
Lemon and wild blueberry Ricotta Pancakes
Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

A deliciously sweet, flavourful and fluffy weekend brunch pancake.
5 from 1 vote
Course: Breakfast
Cuisine: American, Gluten-free, Healthy
Keyword: blueberries, Green Lemonade, Pancakes, ricotta, wild blueberries
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 548kcal


  • 3/4 cup almond flour
  • 2/3 cup arrow flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 4 eggs free run, you want a bright orange yolk – separate yolks and whites
  • 1 cup unripened ricotta
  • 2/3 cup almond milk
  • 1 pinch salt
  • 3 tbsp coconut oil or more as needed
  • 1 cup wild blueberries regular blueberries will do as well


  • In a large mixing bowl combine almond flour, arrowroot flour, coconut flour, salt, baking soda and coconut sugar. Whisk until well combined.
  • Separate the egg yolks and white. Add the egg white into a mixing bowl. Using a hand mixer beat the whites until they triple in size and form soft peaks.
  • In the large mixing bowl with the dry ingredients add in the lemon zest, vanilla extract, egg yolk, almond milk and ricotta cheese. Combine well with a wooden spoon, lumps of ricotta are fine.
  • Add a third of the egg white mixture into the combined ingredients, gently folding the mixture in on itself. Continue until all the beaten egg whites have been incorporated.
  • Heat a frying pan (non-stick is best) on medium to medium-low heat. Add in a tbsp of coconut oil.
  • Add a spoon full of the batter to the pan. Sprinkle a few wild blueberries over the tops. It may take 1-2 minutes if not more before you can flip the pancake. it should gently rise a little at which point fill the pancake and let it cook for another 1 to a minute and a half on the other side. The time may differ depending on how high the heat will be.
  • Serve hot. Top with extra wild blueberries, honey or maple syrup.


Calories: 548kcal | Carbohydrates: 43g | Protein: 19g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 195mg | Sodium: 527mg | Potassium: 165mg | Fiber: 8g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 9.9mg | Calcium: 255mg | Iron: 2.2mg
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