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Fluffy Lemon Ricotta Pancakes (Gluten Free!)

Lemon Ricotta Pancakes {Gluten Free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Category: Breakfast
  • Method: Pancake griddle
  • Cuisine: Italian
  • Diet: Vegan


The fluffiest lemon ricotta pancakes just got upgraded to be secretly healthy too! Just one bowl, entirely gluten free, vegan, and zero refined sugar, these ricotta pancakes are fluffy, sweet, and perfect for any spring morning!



See notes section for original recipe

  • 1 1/4 cup oat flour*
  • 2 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 cup unsweetened plain coconut yogurt
  • 1/2 cup dairy free milk
  • 1/2 cup unsweetened applesauce
  • Juice from 1 large lemon
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • Vegan butter or coconut oil for greasing the pan


  1. In a large bowl, whisk together the flour, coconut sugar, baking powder, and baking soda.
  2. Add in the applesauce, coconut yogurt, dairy free milk, vanilla, lemon juice, and lemon zest. Use a rubber spatula or hand mixer to gently combine the ingredients, mixing until there are just not more dry streaks.
  3. Heat a pancake griddle or pan with vegan butter or oil. Once the oil is hot, spoon about 1/3 of the pancake batter per pancake onto the griddle. Cook the pancakes for about 2 minutes, or just until there are bubbles forming. Flip the pancakes and cook again for another 30 seconds. 
  4. Serve the pancakes onto a plate and top with blueberries, blueberry compote, fresh berries, or coconut whipped cream!


Non gluten free option: you can also use regular all purpose flour here!

The original recipe:

  • 1 cup oat flour
  • 1/4 cup coconut flour
  • 1 cup ricotta
  • 1/2 cup lemon juice (about 2 whole lemons juiced)
  • 2 tbsp grated lemon rind
  • 2 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 2 eggs
  1. In a large bowl, whisk together oat flour, coconut flour, baking powder, baking soda, and sea salt. Set aside.
  2. In a medium bowl, mix or beat together ricotta, eggs, coconut sugar, lemon juice, lemon ring, and vanilla. 
  3. Pour wet ingredients into dry and mix together thoroughly using a spoon. 
  4. Let the batter sit while you heat a pancake griddle or large sauce pan with coconut oil or butter on medium heat. 
  5. Once hot, pour about 1/3 cup of batter onto the griddle and let cook for 2 minutes, or until the top looks more firm than raw.
  6. Once ready, flip and let cook for 30 seconds-1 minute.
  7. Remove from griddle and plate. Continue for the remaining batter.
  8. Serve with fresh blueberries, a sprinkle of extra grated lemon, and maple syrup!


  • Serving Size: 1 pancake
  • Calories: 91
  • Sugar: 4.9 g
  • Sodium: 146.2 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 15.4 g
  • Fiber: 1.1 g
  • Protein: 3.4 g
  • Cholesterol: 1.9 mg