Giant Blueberry & Ricotta Hotcake

This is the perfect recipe for a sharing brunch.

Pop the skillet in the middle of the table, along with a jug of maple syrup, possibly some cream, and hand everyone a spoon to dig in.

I love dishes where everyone can just tuck in. It creates such a sweet intimate moment between friends and loved ones. It makes everyone physically come closer, it’s great.

Giant Blueberry & Ricotta Hotcake! So fluffy and delicious. From

As far as hotcakes go, I have to say this is a pretty awesome one.

The dough is light and fluffy, and is just dotted through with delicious plump blueberries. The ricotta is deliciously creamy and refreshing, and makes this lush pancake even lighter! 

Giant Blueberry & Ricotta Hotcake! So fluffy and delicious. From

I actually made this hotcake as a goodbye for one of my friends, and we all sat around and ate the whole thing.

It’s one of those hotcakes that are pretty impossible to leave any leftovers. Luckily it’s also not one of those pancakes that leaves you feeling super weighed down and sluggish, so you won’t feel terrible for gobbling it up!

Giant Blueberry & Ricotta Hotcake! So fluffy and delicious. From

Giant Blueberry & Ricotta Hotcake!
Prep time
Cook time
Total time
A huge light and fluffy gluten free blueberry and ricotta hotcake is, for me, the perfect breakfast to share with friends and loved ones. It's so pretty, and tastes absolutely delicious as well!
Serves: 4-6
  • 90g (1 cup) almond flour
  • 50g (1/2 cup) oat flour*
  • 2 tablespoons tapioca flour
  • 1½ teaspoons baking powder
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla powder
  • Pinch of salt
  • ¾ cup (180ml) almond milk
  • 2 eggs, separated, plus 1 egg white
  • 1 teaspoon lemon zest
  • 100g (1 cup) blueberries
  • 125g fresh ricotta
  • Coconut oil, for cooking
To serve
  • Maple syrup
  • Fresh strawberries
  • Edible flowers
  • Sunflower seeds
  • Crème fraîche or double cream
  1. Preheat the oven to 185ºC/375ºF.
  2. Whisk together the flours, baking powder, coconut sugar, vanilla, and salt in a bowl.
  3. In a separate bowl, whisk the almond milk, egg yolks, and lemon zest.
  4. Add to the bowl with the flours, stirring to combine.
  5. Beat the egg whites until fluffy, then stir two tablespoons of the stiff egg whites into the the batter. Fold in the remaining egg whites using a spatula, so the batter is light and fluffy.
  6. Heat a skillet pan on medium-high heat and melt just enough coconut oil to grease the pan.
  7. Carefully pour the batter onto the skillet and decrease the heat to medium. Drop little lumps of ricotta and as well as the blueberries through the pancake. Cook for about 3-5 minutes, then transfer the skillet to the oven to finish cooking.
  8. Bake until golden on top and cooked through, about 15-20 minutes.
  9. Remove from the oven and let cool for a few minutes before serving.
*I simply grind my rolled oats into a flour!
Giant Blueberry & Ricotta Hotcake! So fluffy and delicious. From