clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Lemon Ricotta Pancakes with Strawberry Syrup

  • Yield: 12 pancakes 1x


  • 1 cup oat flour (ground rolled oats)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup ricotta cheese (full-fat)
  • 1/2 cup milk (full or 2%)
  • 2 eggs, separated
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract

Strawberry Syrup

  • 1lb strawberries, hulled & chopped
  • 2 Tbsp maple syrup
  • 23 Tbsp water
  • Juice of 1 lemon + zest


  1. Mix oat flour, baking powder & salt in a large bowl, set aside.
  2. In a medium bowl, whisk together ricotta cheese, milk, egg yolks, maple syrup & vanilla extract.
  3. Add wet ingredients to dry ingredients and whisk until combined, allow to sit for 3 minutes to thicken.
  4. In a small bowl, beat egg whites with hand mixer (can also whisk by hand) to form soft peaks.
  5. Carefully fold egg whites into batter. (Note: if you don’t have time/feel lazy, feel free to mix whole egg into batter without separating, it won’t be as fluffy but will still taste delicious)
  6. Spray a pan or skillet with avocado/coconut oil spray (or use butter) and once hot drop about 1/3 cup of batter for each pancake. Allow to set ~2-3 minutes and flip until cooked through.

For Strawberry Syrup

  1. In a small pot over medium heat, bring all ingredients to a low boil, stir and continue to boil for 4-5 minutes. Turn heat to low and allow to simmer for another 5 minutes. If desired, mash strawberries with potato masher, otherwise enjoy as is!


Macros per 2 pancakes (6 total servings per recipe)
11g Protein
18g Carbohydrate
8 g Fat

Syrup Macros (6 servings per recipe)
1 g Protein
8 g Carb
0 g Fat


  • Serving Size: 2 large pancakes