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Whole-Wheat Lemon Chia Ricotta Pancakes

These Whole-Wheat Lemon Chia Ricotta Pancakes stuffed with lemon, chia seeds and ricotta are the perfect healthyish brunch or breakfast in bed!

Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4
Author Brewing Happiness


  • 1 cup Bob's Red Mill Organic Whole-Wheat Flour
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 lemon, zested
  • 1 cup non dairy milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon coconut oil, melted
  • 1/2 cup whole-milk ricotta

Top with:

  • raspberries
  • ricotta
  • maple syrup


  1. In a large bowl add your Bob's Red Mill Organic Whole-Wheat Flour, chia seeds, baking powder, baking soda, and lemon zest. Mix until combined. 

  2. Add in non dairy milk, lemon juice, vanilla extract, egg, and coconut oil. Stir or whisk until well combined. 

  3. Gently fold in your ricotta. 

  4. Heat a skillet over medium heat. Coat with oil (I used coconut oil). Use 1/4 cup measurement to scoop batter onto your skillet. Smooth into a circle with the back of the measuring cup. Let cook for 2-3 minutes on each side, or until nice and golden brown. 

  5. Top with raspberries, ricotta and maple syrup.

  6. EAT UP.