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These mouth-watering little pancakes are really simple to make and are gluten free. Adding fresh ricotta to the batter makes them so moist and light. They can easily be made dairy free and diabetic friendly (see tip box). Make in one large batch and freeze in little zip lock bags. A fantastic breakfast treat, a lovely brunch and a special treat in your lunch box.

Serves 4-6 or more


  • 20 grams coconut flour
  • 70 grams brown rice flour
  • ½ lightly rounded teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon bread soda
  • 2 teaspoons coconut sugar (10 grams)
  • 1/4 -1/2 teaspoon cinnamon
  • 3 large eggs
  • 150 grams ricotta cheese (for dairy free use soya yoghurt)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon zest
  • 200 grams can coconut milk (I use Chaokoh)
  • 150 grams blueberries
  • Coconut oil to cook


  • Blueberry compote with maple syrup
  • Berrylicious Kefi ice cream,, or or if dairy intolerant Nobo coconut ice cream, or choose your own favourite tub.
  • Fresh organic berries with crème fraiche and maple syrup
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI/GL
  • Wheat Free
  • Vegetarian
  • Family Friendly
  • Breakfast/Brunch
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  1. Sieve all dry ingredients together in a bowl.
  2. Whisk wet ingredients together, including zest of lemon, and add to flour mixture. Stir into dry ingredients and mix to a smooth thick creamy batter. Add 1/3 blueberries and gently fold in. Allow to rest 10-15 minutes.
  3. Heat pan, add quarter teaspoon coconut oil to melt, then spoon pancake mixture onto pan. After 2-3 minutes little bubbles will appear, so then turn over the pancake. Cook for 1- 2 more minutes, then serve with your favourite topping.