⅔ cup whole wheat pastry flour (or all-purpose flour)
1 cup blueberries
cooking spray
confectioners' sugar or maple syrup, for serving (optional)
Instructions
In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest and vanilla extract.
Fold in flour until just combined; add blueberries, gently mixing until combined.
Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
Serve hot, with confectioners' sugar or maple syrup, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2011/07/06/whole-wheat-blueberry-lemon-ricotta-pancakes/