Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
Low fat, gluten free and easy to make.
  • 1 cup low fat ricotta cheese
  • 1 cup gluten free oat flour (or brown rice flour)
  • ½ teaspoon baking powder
  • 1 tablespoon cane sugar
  • A pinch of sea salt
  • ½ teaspoon pure vanilla extract
  • ¾ cup unsweetened almond milk
  • 2 eggs
  • Coconut oil for cooking
  • Berries for topping
  1. Place ricotta cheese, oat flour, baking powder, sugar, salt, vanilla, almond milk and egg in a blender and blend on low speed until smooth. Pour batter into a large bowl and a place a skillet over medium high heat. Add 1 teaspoon of coconut oil to the skillet and measure about ¼ cup of the pancake batter. Flip the pancake once edges begin to brown and bubble. Repeat until batter is used up.
  2. Stack your cooked pancakes and top with berries, light whip cream, pure maple syrup or any topping of choice.
Recipe by My Digital Kitchen at