Try our newest mix!

The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.

Chia, Ricotta, Lemon Hot Cakes

chia lemon ricotta hot cake

Makes 10 serves


  • 1 1/2 cups YesYouCan Self raising flour
  • 1/2 cup YesYouCan Chia flour
  • 1 tsp baking powder
  • 1 1/2 cups whole milk
  • 1/2 cup ricotta cheese
  • 3 large eggs separated
  • 1/2 tsp sea salt
  • 1/3 cup castor sugar
  • 2 tbsp unsalted butter for greasing
  • 2 tsp grated lemon zest


  1. In a large bowl, mix together the flours, salt, and 2 tbsp of sugar.
  2. In a separate bowl, whisk milk, with egg yolks, ricotta cheese, lemon zest till nicely combined. Slowly incorporate the milk mixture into the dry ingredients until combined.
  3. In a stainless steel bowl, beat the egg whites until stiff peaks form, fold the egg whites into the batter.
  4. Preheat a griddle with the unsalted butter. Do not let the butter burn
  5. Spoon in approximately 60ml of the mixture into greased 7cmx3cm metal rings. Cook for 10 minutes, let the hotcakes cook until bubbles appear on the surface, about 2 minutes.
  6. Remove rings and flip them over and cook till golden brown, about 2-3 additional minutes. The edges should be crispy brown.
  7. Transfer the cooked hot cakes to plates and serve with fresh berries or maple syrup

Search our shop