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Lemon Raspberry Ricotta Pancakes

Gluten Free Lemon Raspberry Ricotta Pancakes

These gluten and dairy free pancakes are the perfect way to start your day!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Servings: 6


  • Skillet


  • 1 cup Gluten Free pancake mix
  • 1 egg, lightly beaten
  • 10 drops Lemonade concentrate
  • 1 tsp lemon zest, grated
  • 1-1 ½ cups oat milk
  • 4 oz Dairy Free ricotta cheese
  • ½ cup fresh raspberries, plus extra for serving
  • powdered sugar (optional)


  • In a bowl, combine the egg, lemonade concentrate, lemon zest, 1 cup of oat milk, and ricotta. Stir to fully incorporate. Add the pancake mix. Fold until incorporated, careful not to over mix. If the batter seems too thick, add the remaining oat milk and stir to combine. The batter should be thick but spreadable. Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray. Using a scoop or measuring cup portion out into the pan, cooking in batches. Add a sprinkle of raspberries to each pancake. When the pancakes begin to form little bubbles, flip to cook the other side, approximately 2-3 minutes per side. Top with a sprinkle of powdered sugar and raspberries. Enjoy!


I used fresh raspberries in this recipe but feel free to substitute with your favorite berry, or whatever is in season. Lemon-blueberry and lemon-blackberry would also be incredible.
For this recipe I used Kite Hill ricotta. The natural nuttiness of the almond milk compliments the lemon and raspberry, but feel free to substitute for full dairy ricotta. Additionally you can substitute the oat milk for dairy milk.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!