These whole wheat blueberry pancakes are big, fluffy and creamy thanks to the addition of Ricotta Cheese! Easy, healthy and packed with protein!
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 13Pancakes
Calories 128kcal
Author FoodFaithFitness
Ingredients
1CupWhite whole wheat flour120g
1/4CupGranulated sugar
1/2tspSalt
1TbspBaking powder
4Eggs
1CupReduced-fat Ricotta cheese
3TbspPompeian Olive Oil
1CupBlueberriesfresh or frozen
Instructions
Spray a griddle with cooking spray and heat to medium heat
Mix the flour, sugar, salt and baking powder together into a large bowl. Set aside.
In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
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.
Drop the dough onto the heated griddle, using a scant 1/4 cup. Use your spoon to spread out slightly, but you want them nice and thick.
Cook until golden brown and the edges begin to firm up, about 3-4 minutes. Flip and repeat another 2-3 minutes.