Lemon, Blueberry & Ricotta Hotcakes

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 1


  • 1/3 cup ricotta cheese
  • 1.5 tablespoons coconut milk from carton
  • 2.5 tablespoons wholemeal flour or gluten free alternative
  • 1 free range egg
  • 1/4 teaspoon baking powder or gluten free baking powder
  • 1/4 lemon juiced
  • 1 teaspoon extra-virgin coconut oil

Ingredients for Topping

  • 1/2 cup blueberries fresh or frozen
  • 1 teaspoon raw honey


  • Combine the ricotta, coconut milk, wholemeal flour, egg, baking powder and lemon in a bowl.
  • Melt the coconut oil in a pan and add some of the hotcake mixture, cook for 3-4 minutes on each side.
  • Repeat with the remainder of the mixture until it has been used up.
  • Serve the hotcakes topped with blueberries and a drizzle of raw honey.
Keyword Sweet

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.