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Whole Wheat Blueberry Lemon Ricotta Pancakes

Maegan - The BakerMama
  • 30 minutes
  • Serves 14

INGREDIENTS

2 1/2 cups

Blueberry, fresh

3

Eggs, large

1/2 cup

Maple syrup, pure

1 tbsp

Baking powder

1/4 cup

Granulated sugar

1/4 tsp

Salt

1 1/2 cups

Whole wheat flour

1 cup

Ricotta cheese, part-skim

1 cup

Skim milk

zest & juice of half a large lemon