Lemon Ricotta Quinoa Flour Pancakes

I’ve had so many fluffy ricotta pancakes from restaurants all over the city so I decided it was time to make my own, with a healthier twist. I used quinoa flour instead of regular white flour because not only is quinoa flour gluten free, but it’s also loaded with essential vitamins and protein. It keeps me going and prevents that mid-day carb crash I usually get after eating pancakes. And instead of maple syrup which is LOADED with refined sugars, I whipped up a super easy peach compote with only 4 ingredients.

Serves: 7-9 pancakes



  • 1 cup quinoa flour

  • 1 tsp baking powder

  • 1 whole lemon, zested

  • 1 cup low-fat ricotta cheese

  • 1 whole lemon, juiced

  • 1 tbsp vanilla extract

  • 1/2 cup oat milk (can substitute any nut milk/regular milk option)

  • 2 eggs

  • 2 tbsp raw honey

  • 1 tbsp ghee (for the pan)

Peach Compote

  • 1 cup peaches (fresh or frozen)

  • 2 tbsp raw honey

  • 2 tbsp ghee

  • 1 tbsp cinnamon


  1. In a mixing bowl combine your dry ingredients.

  2. Add the rest of the ingredients to the bowl and combine thoroughly. If consistency is too thick, add more milk.

  3. Put tbsp of ghee in a hot pan and spoon the better on top.

  4. Cook until the edges bubble or until golden brown on both sides.

  5. For the peach compote combine all four ingredients in a hot skillet and cook until the peaches soften and the honey browns.

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