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My healthyish ricotta pancakes are simple to make and are light and fluffy. Made using wholemeal flour, eggs, milk, fresh ricotta and baking powder. That's it.

Healthyish Ricotta Pancakes

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people


  • 1/2 cup wholemeal spelt flour (or whatever flour you prefer)
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp baking powder
  • 125 grams fresh ricotta
  • coconut oil for cooking
  • maple and fresh berries to serve


  • Add the eggs, milk, flour, baking powder to a bowl and whisk to combine. Gently fold through the ricotta (little chunks are good). Also add blueberries if using.
    Let the mixture rest for 5-10 minutes.
  • Heat oil in a frying pan over medium heat. Using a large spoon add pancake mixture to the pan in your desired size.  Cook until bubbles appear on the surface. Flip and cook for a further 2 minutes.  Repeat with the remaining mixture.
  • Serve pancakes with maple and fresh berries


This recipe doesn't use any sugar.  If you like your pancakes sweet, add a sweetener of your choice. 
If you want extra fluffy pancakes, seperate your egg white and whisk.  Fold through the egg whites along with the ricotta.