April 26, 2021 by Erin Mcintyre

Who doesn’t love the combo of lemon and raspberry, especially on a nice Spring day? When those weekend brunch cravings hit, this is a great go-to if you are feeling like something sweet! Light and refreshing yet satisfying and decadent all at the same time. YUM! 

These pancakes are a breeze to whip up and the ricotta adds such a nice texture and flavor component, there is honestly no reason to go without it (unless of course you don’t eat dairy). Give it a try and let us know how it goes! 

Dry Ingredients:

  •  1 ½ cups white whole wheat flour
  • 2 tsp baking powder
  • ⅛ tsp salt

Wet Ingredients:

  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 2 Tbsp lemon zest
  • ½ c ricotta cheese 
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 Tbsp melted coconut oil
  • 2 Tbsp honey
  • ½ cup fresh raspberries 


  1. In a medium bowl, mix all the dry ingredients together and set aside. 
  2. In a separate large bowl, crack the eggs and whisk. After that, add all the wet ingredients EXCEPT the coconut oil and mix together. 
  3. Add dry ingredients to wet ingredients and mix together until combined. Then add the coconut oil and mix thoroughly. 
  4. Next heat a medium/large skillet and coat with nonstick cooking spray. 
  5. Scoop pancake batter into the skillet in ⅓ cup portions. Wait a few minutes until bubbles start to appear and then flip and let sit for another minute or so depending on how browned you like you pancakes.
  6. Top with fresh raspberries, maple syrup and butter (or whatever you love!)