Vanilla and Lemon Buckwheat Ricotta Pancakes
Prep time
Cook time
Total time
These ricotta pancakes are beautifully moist, velvety and creamy. Perfect for "Pancake Sundays" or for when you want to treat yourself to something truly delicious.
Three Silver Spoons Author:
Serves: 8 medium sized pancakes
  • ½ cup buckwheat flour (or substitute with spelt flour, see notes)
  • ¼ teaspoon baking powder
  • 1 tablespoon coconut sugar
  • ½ teaspoon vanilla bean paste
  • sprinkle of sea salt
  • ½ cup ricotta
  • ⅓ cup almond milk
  • 1 egg (separate yolk and egg white)
  • 2 tablespoons lemon juice
  • 1 tablespoon macadamia oil (or coconut oil)
  • Topping suggestions:
  • Fresh berries and/or grilled fruits (peaches, bananas)
  • Nut butter and/or chopped nuts
  • Greek yogurt or whipped coconut cream
  • Honey or pure maple syrup
  1. Mix the flour, baking power, coconut sugar, and sea salt (dry ingredients) in a small bowl.
  2. Mix the ricotta, almond milk, egg yolk, vanilla bean paste and lemon juice (wet ingredients) in a mixing bowl.
  3. Sieve the dry ingredients into the wet ingredients to create the pancake batter. Mix the batter gently until just combined (be careful not to mix too vigorously as your pancakes may turn out dense).
  4. Whisk the egg white until it reaches a stiff peak, by using an electric hand mixer or a hand whisk (this helps make the pancakes more airy and fluffy).
  5. Fold the egg white into the batter gently.
  6. Pour the oil into the batter and mix gently.
  7. Use two tablespoons to create one medium-sized pancake. Cook on one side until you see tiny bubbles emerging, then flip over.
For fluffier, but non gluten-free version of these pancakes, substitute the buckwheat flour with whole spelt flour.
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