Categories: Breakfast
Ingredients
- 2 large eggs
- 2 cups white whole-wheat flour
- 1 1/2 cups whole milk
- 1 cup blueberries
- 1/2 cup ricotta cheese
- 2 tbsp. evaporated cane juice
- 1 tbsp. baking powder
- 2 tsp lemon zest + 1 tbsp. fresh lemon juice
- 1/2 tsp sea salt
- 1/2 tsp pure vanilla extract
Directions
-
To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary.
-
Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant 1/4 cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1 1/2 to 2 minutes. Flip and continue cooking until golden brown on the other side, 1 to 1 1/2 minutes more.
-
Top with optional toppings such as blueberries, sliced almonds and a drizzle of maple syrup, as desired.