Ricotta almond pancakes with blueberries and yoghurt

This gluten-free pancake recipe is studded with juicy blueberries and served with an irresistible, homemade honey almond butter sauce

  • 30 mins cooking
  • Serves 2
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Ricotta almond pancakes
  • 2 eggs
  • 1 cup ground almonds
  • 1 tablespoon sugar
  • 1 teaspoon gluten-free baking powder
  • 2 tablespoon milk
  • 2/3 cup ricotta
  • 1 cup blueberries, fresh or frozen
Honey almond butter sauce
  • 1 tablespoon almond butter
  • 1 1/2 teaspoon honey
  • 1 tablespoon water
  • 1/2 cup Greek yoghurt, to serve


  • 1
    Beat eggs, then beat in ground almonds, sugar, baking powder and milk. Fold in ricotta and cup blueberries. Let mixture rest for 10 minutes.
  • 2
    Heat 1 teaspoon butter in a medium frypan and cook pancakes in batches, adding batter with a ladle. Use about 30ml batter at a time, including several blueberries in each ladleful. Spread the batter to make a pancake about 10cm in diameter. Cook until the top starts to bubble, for about 3 minutes. Gently lift the pancake with a fish slice and flip. Cook other side for another minute, then turn out carefully into a dish. Keep pancakes warm while you cook the rest.
  • 3
    Once pancakes are cooked and warming, make sauce by combining all ingredients and heating gently, until heated through and runny. Serve three pancakes to a plate. Drizzle over the Honey Almond Butter Sauce, scatter over the remaining blueberries, then top with a dollop of thick yoghurt.


  • Use the thickest Greek yoghurt you can find for this dish. If your yoghurt is too watery, drain some liquid by hanging it in a muslin cloth over a bowl for 30 minutes. - PER SERVE: Energy: 537kcal, 1608kj Protein: 16g Fat: 29g Saturated fat: 8g Cholesterol: 121mg Carbohydrate: 15g Fibre: 4g Sodium: 537mg