Lemon + Ricotta Pancakes For 1 | Refined Sugar Free

I’m kinda bummed that, instead of always seeming to accidentally add ex-boyfriends from donkey years ago on Facebook while half-asleep at 1am, I didn’t think to research healthy ricotta pancake recipes until last night.

It’s all good though, ’cause I feel like every one of those cringe-inducing friend requests was just another totally worthwhile obstacle in the lead up to me finally finding the one.

Ricotta pancakes are one of those foods I spend a lot of time drooling over and tagging friends in photos of on Instagram, but I always just assume that any kind of recipe would only impregnate me with a sugary food baby.

Don’t get me wrong – there is nothing wrong with this. I’ve just never really been one for diving belly-first into commitment (read: going to the gym for anything other than yoga).

Last night I finally found inspiration for a recipe that would address both my intense pancake cravings AND my commitment issues.

It’s for one person (no commitment to other people), has no added sugar (no commitment to sugar babies), and you can prepare most of the batter the night before (no commitment to waking up at an ungodly hour to enjoy an amazing brekky if you’re having a restless night).

Bless you, Teresa Cutter, for inspiring this recipe designed for one person to enjoy Lemon + Ricotta Pancakes, garnished with poached Quince and nice-cream.


Lemon + Ricotta Pancakes for one {refined sugar free}
Makes 2 pancakes.

Lemon + Ricotta Hotcakes


1 egg white

1/4 cup milk of choice (I used almond)

1/4 cup rolled oats

1/2 tbsp. chia seeds

1/2 tsp bi carb soda

1/2 tsp vanilla extract

cinnamon (to your taste)

pinch of salt

lemon juice (to your taste – I probably used about 1/2 tbsp.)

lemon zest (optional)

1.5 tbsp. ricotta

coconut oil for greasing pan

Topping ideas

Stewed apple, pear or quince.

Nicecream (blended banana with a splash of almond milk).

Mayvers spreads (I’ll take any excuse to slather on the Tahini, or my new favourite: Coconut Super Spread).

Buckinis, for added crunch.

Maple syrup, of course.


1. Mix all ingredients – except ricotta – together in a small, sealable container.
I used a small mason jar.

2. Place mixture in fridge and leave overnight.

3. In the morning, stir ricotta in to jar mixture. If you’re preparing toppings, place the mixture back in the fridge.

4.  If not, fire up the pan over a medium heat with coconut oil and dollop the mixture into two pancakes.

5. Cook until slightly browned on each side.

6. Scoff those babies down.


2 Comments Add yours

  1. These look amazing. I have to try this recipe soon. I totally get what you mean about commitment issues (and only going to the gym for yoga). I don’t even like taking the tags off clothing that I have bought. xx


    1. Jess Morman says:

      Definitely give it a go, girl – it will change your life!
      Have you tried ricotta hotcakes before? Have a look at the Teresa Cutter recipe that I’ve linked to if you’re after a bigger (and less experimental) batch. 😛
      Oh, it can be SO hard to break a routine that you’re comfortable with and love. I know those exact clothes tag feels all too well :”)


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