Blueberry Ricotta Pancakes

Inspired by and adapted from the book “Hungry for Change: Ditch the Diets, Conquer the Cravings, and Eat Your Way to Lifelong Health,” by James Colquhoun and Laurentine Bosch (which was excellent, by the way.  I recommend reading this if you are interested in the topics of health and nutrition.  Its an easy, quick but informative and inspiring read), I give you these fluffy, light, absolutely delicious blueberry ricotta pancakes.

Grain/gluten free, and low in sugar, these are basically great for you.  Yet they totally hit that pancake hankering spot one feels on weekend brunching mornings (at least that’s my quintessential weekend (and actually, weekday as well) morning ;-)).

Much to my breakfasting pleasure and delight, I had these very pancakes not just once but twice this very weekend.  They took mere minutes to throw together.  Fluffy as a cloud, lightly sweet, and man oh man, so tasty.  Without further ado, here you go:


4 medium eggs, lightly beaten with a fork

4-5 ounces of ricotta cheese

About 1/4 cup of coconut flour

About 1/4 cup of chia seeds

About 1.5 tablespoon of coconut sugar (or, you can sub honey in for this)

1 tablespoon of vanilla extract

1/2 a cup of fresh blueberries

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Whisk together the eggs, ricotta, coconut flour, chia seeds, vanilla, and coconut sugar.  Gently fold in the blueberries.  Allow the batter to sit for about 10 minutes.  This lets the chia seeds fill with some of the moisture, to soften and expand.

Lightly grease a skillet with ghee, butter, or cooking spray.  Scoop about 1/4 cup of the batter per pancake onto the skillet.  Cook on medium heat until lightly brown on both sides.  They’re finished once both sides are a light golden brown, though the inside should still appear a bit moist.  Allowing the middle to remain ever so slightly not cooked through and a tad moist, this keeps the essential Omega-3 oil intact.

Serve warm, topped with maple syrup and/or fresh fruit.

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This recipe makes 6-7 pancakes.  I recommend them eaten fresh and warm.  Though leftovers will keep in an airtight container in the fridge for a day or two (reheat prior to eating), these are best enjoyed the morning of being made.

3 thoughts on “Blueberry Ricotta Pancakes

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