Lemon, Ricotta and Blueberry Pancakes

Lemon, Ricotta and Blueberry Pancakes

This recipe was so delicious and the perfect Sunday morning breakfast. This recipe is egg free. 

Serves 4. 

You can also freeze any leftover batter to use at another time.


  • 1 punnet of blueberries

  • 2 cups of plain flour

  • 1/4 cup of brown sugar

  • 1 1/2 tsp of baking soda

  • 3/4 tsp of baking powder

  • 1 1/2 bananas mashed

  • 1 1/2 cups of almond or coconut milk

  • 1 cup of ricotta cheese

  • 1/3 cup lemon juice

  • 3 tbsp lemon zest


  1. In a large bowl, add the flour, sugar, baking soda and baking powder. Mix well to combine.

  2. Add in the mashed bananas, milk and ricotta, beat well.

  3. Then, fold the lemon juice and zest through the mix until well distributed.

  4. Pour pancakes into a hot buttered pan, at the size you want.

  5. Cook for 2-4 minutes on each side, flipping when small bubbles appear on the top.

  6. Serve with a dollop of ricotta, blueberries, lemon zest and maple syrup.