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4.25 from 4 votes

Gluten Free Lemon Ricotta Pancakes Blueberry Compote

Gluten free sugar free lemon ricotta pancakes fluffy and high protein with a stevia sweetened blueberry compote
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 10
Author: Angela Roberts


lemon ricotta pancakes

  • 1 1/3 cups gluten free all purpose flour 1 to 1 Baking Bob's Red Mill
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon Swerve Granulated
  • 2 eggs separated
  • 1 cup milk
  • 1 cup ricotta cheese
  • 3 tablespoons melted coconut oil. can use butter, or olive oil
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil divided
  • juice and zest of one lemon

Blueberry Compote

  • 2 cups blueberries fresh or frozen
  • 2 tablespoons Swerve Granulated
  • 1/4 cup water
  • juice of half lemon
  • 1 tablespoon instant tapioca optional


Lemon Ricotta Pancakes

  • Whisk together flour, baking powder, baking soda, salt, stevia, lemon zest. Set aside.
  • Whip egg whites until stiff. Set aside.
  • Mix milk with lemon juice, lemon zest, egg yolks, 2 tablespoons melted coconut oil, vanilla.. (save one tablespoon for cooking)
  • Add in ricotta cheese.
  • Add in flour mixture.
  • Add in whipped egg whites, gently.
  • Don't worry about lumps. They will smooth out during cooking.
  • Melt a small amount of coconut oil on griddle or non stick pan. Use medium low heat.
  • Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.

Blueberry Compote

  • Bring blueberries, swerve or stevia water, lemon juice, tapioca to boil. Reduce to simmer until thickened.


Oil Used: I use refined extra virgin coconut oil that has no coconut taste, which I find can hinder food flavors. You can use either type of coconut oil, butter or olive oil. A lemon olive oil would be wonderful in this recipe.
Flour used: I use Bob's Red Mill 1 to 1 Baking All purpose flour.