Raspberry Lemon Ricotta Pancakes with Lavender Honey

Raspberry Lemon Ricotta Pancakes with Lavender Honey…It’s like having a little bit of Spring on your plate!

I used raspberries in this recipe, but you could easily sub strawberries too. I would just make sure to slice them if you do. This recipe comes together fairly easy and is perfect for a weekend breakfast but fancy enough for having guests over for brunch.

One of the great additions to these pancakes is the lavender honey. Trust me, maple syrup just doesn’t do it for me with these pancakes. I think the strong flavor of the maple over powers the more delicate flavors of the raspberries and lemon.

And, the lavender honey is not just great with these pancakes but would taste amazing in a glass of iced or hot tea. If you made the lemon blueberry pancakes from the blog and have some lavender sugar in your pantry, feel free to use that because I did and it was amazing!

You will see from the recipe that I used lavender essential oil to flavor the honey and also used some lemon essential oil to bump up the lemon flavor in the pancakes. Did you know that you can use essential oils in cooking? Yes, you can but keep in mind that not all essential oils are created equally and some are not safe to ingest.

Check out my post Essential Oils 101 where I break it down for you. When used safely, essential oils can be a great flavoring agent for your recipes. Here are some other recipes on the blog that use essential oils:

• Lavender Blueberry Ice Cream
• GF Lemon Thyme Scones with Lavender Honey Butter
• Pineapple Ginger Faux-jito
• No Bake Lemongrass Cheesecake with Candied Ginger Crust
• GF Lemon Blueberry Pancakes with Lavender Sugar

And there you have it…a simple, easy and delicious pancake recipe. I hope you enjoy making them as much as I enjoyed creating them and eating them of course!

Raspberry Lemon Ricotta Pancakes with Lavender Honey

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• Author: Carla
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: Approximately 15 pancakes 1x

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Description

Brighten up your morning with this delicious stack of raspberry lemon ricotta pancakes with lavender honey.

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Ingredients

Pancake Ingredients:

• 1 ¾   C. Pamela’s Baking Mix 
• 1 ½ C.  Almond Milk
• 1 Egg    
• ¼ t. Salt
• 2 drops Lemon Essential Oil 
• Zest of 1 Lemon
• ½  T. Coconut Oil (melted) 
• ½ t. Vanilla
• 6 oz. Container of Fresh Raspberries 
• 1 T. Coconut Palm Sugar 
• ¾ C. Ricotta Cheese

Lavender Honey:

• 1 C. Honey
• 1 Drop of Lavender Essential Oil

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Instructions

Pancake Instructions:

1. Combine baking mix, salt, coconut palm sugar and lemon zest in a bowl and set aside.
2. In a separate bowl, mix the almond milk, egg, vanilla, coconut oil, ricotta and lemon oil. Whisk until blended.
3. Add dry ingredients to wet ingredients and whisk until just blended.
4. Fold in raspberries.
5. Pour approx. ¼ mixture for each pancake onto a non stick pan or griddle. 
6. Cook until slightly golden brown on both sides.
7. Top with lavender honey.

Lavender Honey Instructions

1. Place honey in a small bowl.
2. Add lavender essential oil to honey and blend until combined.

Raspberry Lemon Ricotta Pancakes with Lavender Honey

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Carla
• Yield: Approximately 15 pancakes 1x

Print

Pin

---

Description

Brighten up your morning with this delicious stack of raspberry lemon ricotta pancakes with lavender honey.

---

Ingredients

• 1 ¾   C. Pamela’s Baking Mix  
• 1 ½ C.  Almond Milk
• 1 Egg     
• ¼ t. Salt
• 2 drops Lemon Essential Oil (optional)
• Zest of 1 Lemon
• ½  T. Coconut Oil (melted)  
• ½ t. Vanilla
• 6 oz. Container of Fresh Raspberries  
• 1 T. Coconut Palm Sugar  
• ¾ C. Ricotta Cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine baking mix, salt, coconut palm sugar and lemon zest in a bowl and set aside.

2. .