Dairy-Free Fluffy Ricotta Pancakes

Start your morning with these irresistibly soft and delightfully light Dairy-Free Fluffy Ricotta Pancakes, a wholesome twist on a breakfast classic. Made with a blend of almond flour and all-purpose flour, these pancakes achieve the perfect balance of tenderness and structure, while almond ricotta and unsweetened almond milk lend a creamy, dairy-free richness to each bite. Naturally sweetened with maple syrup and flavored with a hint of vanilla, this recipe comes together in just 25 minutes and yields pancakes so fluffy you'll forget they're gluten- and dairy-free. Cooked to golden perfection in coconut oil, they're ideal for stacking high and topping with fresh berries, additional almond ricotta, or a drizzle of syrup. Perfect for weekend brunch or an indulgent yet nourishing breakfast, these pancakes are a guaranteed hit for family and friends.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon sea salt
• 1 cup almond ricotta
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil

Directions

Step 1

In a large mixing bowl, combine almond flour, all-purpose flour, baking powder, and sea salt. Whisk until the dry ingredients are evenly mixed.

Step 2

In another bowl, whisk together the almond ricotta, almond milk, eggs, vanilla extract, and maple syrup until smooth and well-combined.

Step 3

Create a well in the center of the dry ingredients, then pour in the wet mixture. Stir gently until just combined. Do not overmix; the batter should be somewhat lumpy to ensure fluffiness.

Step 4

Heat a non-stick skillet over medium heat. Add a small amount of coconut oil to the skillet, allowing it to melt and coat the surface.

Step 5

Pour about 1/4 cup of pancake batter onto the skillet for each pancake, spreading gently with the back of a spoon if necessary to form a circle.

Step 6

Cook the pancakes for about 2-3 minutes on the first side, or until small bubbles begin to form on the surface and the edges appear set.

Step 7

Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.

Step 8

Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Step 9

Serve the pancakes warm, topped with additional almond ricotta, fresh berries, or a drizzle of maple syrup, if desired.

Nutrition Facts

Serving size	(873.9g)

Amount per serving	% Daily Value*
Calories	1968.2

Total Fat 123.6g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 372mg	0%
Sodium 2711.5mg	0%
Total Carbohydrate 161.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 33.1g
Protein 60.9g	0%

Vitamin D 167.8IU	0%
Calcium 893.0mg	0%
Iron 15.4mg	0%
Potassium 841.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 12.2%

Carbs: 32.2%