Ricotta coconut tigernut flour pancakes

Ricotta coconut flour pancakes (15-20 mini pancakes)

Author: Marvellina
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  • 1/2 cup coconut flour
  • 1/2 cup all-purpose flour
  • 1/4 cup tigernut flour optional
  • 1 tsp baking powder make sure it's fresh and no more than 6 months old
  • 1/2 tsp salt
  • 1 cup whole-milk ricotta cheese
  • 1 Tbsp sugar
  • 3/4 cup milk
  • 1 egg beaten
  • 1 Tbsp of cooking oil
  • Unsalted Butter to cook the pancake


  • Mix the flour, baking powder, and salt. Set aside
  • Place the ricotta cheese, sugar, milk, egg, and oil in a mixing bowl and stir to mix. Pour this over the flour mixture. Stir just until the wet and dry ingredients are incorporated. DO NOT overmix or your pancakes will be heavy and flat instead of fluffy. Don't worry about the lumps in your pancakes
  • Preheat a heavy-bottom pan (they distribute heat better) or griddle on high to medium heat, use a little bit of butter. Let it melt and then ladle 1/3 cup (the amount is up to you, depending on how big or small you want the pancake to be) of batter into the hot pan/griddle. The batter will start to bubble. Do not flip yet. Let it cook a bit longer until golden brown on the other side and then flip over. Repeat with the rest of the pancakes. Serve with 100% pure maple syrup, some fresh fruits or whatever you like pretty much


I recommend making the pancakes in smaller size. It just gives better result and not to mention fun for those little hands