Whole Wheat Ricotta Blueberry Pancakes

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   1. Spray a griddle with cooking spray and heat to medium heat

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   2. Mix the flour, sugar, salt and baking powder together in a large bowl. Set aside.

3. 3

   3. In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.

4. 4

   4. Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.

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   5. Drop the dough onto the heated griddle, using a scant 1/4 cup and leaving plenty of space between each. Use your spoon to spread them out slightly, but not too much if you want them nice and thick.

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   6. Cook until golden brown and the edges begin to firm up, about 8-10 minutes. Flip and repeat until the bottom is cooked. Remove the cooked cakes to a plate and repeat with remaining batter.

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   7. Top with lots of syrup and devour!

* Per serving · 4 servings · Values may vary.