Lemon Ricotta Pancakes with Blueberries

These might be the easiest and most indulgent tasting pancakes you have ever made! They are whipped up using the Birch Benders Paleo Mix which makes these pancakes gluten free yet they are still so fluffy! And I know during these busy holiday times we are all looking for quick recipes that require minimum ingredients and can please everyone! This is definitely one of those recipes.

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When you take the delicious pancakes mix and add in baked lemon ricotta, lemon extract, and chia seeds, you get an amazing pancake that can only be made better by topping it with delicious blueberries!! And if you’re feeling fancy add some whipped cream too 

I was really amazed by how delicious these came out and I cant wait to experiment with more flavor combinations.

Also I’m pretty sure this lemon ricotta is a limited time item from Trader Joes so stock up if you live near one!


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  • 3/4 cup Birch Benders mix
  • 50 grams lemon ricotta cheese
  • 1/2 tsp lemon extract
  • 2/3 cup water
  • 1 tsp chia seeds
  • 1/2 cup frozen blueberries


  1. Mix the pancake mix, lemon ricotta, lemon extract, water and chia seeds together in a bowl until well combined. Let the batter sit for a couple of minutes and it will thicken up.
  2. As the batter thickens, heat a pan on low-medium heat. If not nonstick spray with nonstick spray or coconut oil or butter.
  3. Dollop the batter onto the pan. I like to use a cookie scooper to ensure my pancakes are all about the same side. You may need to spread out the batter with the scoop since it is a bit thick. Let cook for about a minute or two on each side or until you see bubbles forming on the pancakes and then flip. Repeat with your batter
  4. While the pancakes cook, microwave your blueberries. No need to add any water since they will produce their own liquid as the defrost and burst in the microwave.

Three-ish Ingredient Pancakes

So I’m calling this a three-ish ingredient recipe because you could probably get away with just the banana, eggs, and oats but I like to add a few more for more flavor and fluff. The vanilla and cinnamon compliment the banana so well and the baking powder helps add some extra “uhhmff” and fluff to the pancake! The flax also helps keep these guys together and provide some great nutrients like omega-3s, fiber, and lignans. You can learn more about the benefits of flaxseed here. 



  • 2 eggs
  • 1 banana
  • 1/3 c. of rolled oats
  • 1 ½ tsp cinnamon
  • 1 tsp flax meal
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • oil for pan

Optional toppings: banana slices, berries, nut butter, maple syrup

Screenshot 2020-05-02 at 11.26.16 PM1. Place all ingredients (except for the oil) into a high speed blender. After all the ingredients are well combined, let the batter sit for a 3-5 minutes.

2. While the batter rests, heat up a nonstick pan on low-medium heat. Add a spray of olive or coconut oil and pour the batter in (about 3-4 tablespoons).

3. The pancakes will be ready to flip after a couple minutes- once you see bubbles forming on the surface of the batter you will know it is ready to flip! If you notice your flipped pancake is too dark, you can turn down the heat.

4. Recipe yields about 4-6 medium size pancakes. Top with your favorite fruits, nuts, peanut butters and maple syrup!


  1. A thin spatula works best for flipping the pancakes! 
  2. These can also be stored in the fridge for 3 days or frozen, simply pop them in the microwave and enjoy!
  3. This is a relatively delicate pancake recipe so I do not recommend adding in mix-is into the batter but you can go all out with the toppings!