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Berry Ricotta Pancakes


Ingredients

1 cup flour
1 cup whole wheat flour
2 tbsp. brown sugar
1 tbsp. baking powder
pinch of salt

Wet Ingredients:
2 lg. eggs
2 cup milk, or non dairy milk
1/4 cup ricotta
1 tsp vanilla
1 tsp grated lemon rind

1 cup blueberries
syrup for the pancakes
butter for greasing skillet

Instructions

Stir together the dry ingredients.
Add the wet ingredients and mix until almost blended. Add blueberries. Allow the mixture to sit for 5-10min. until the skillet preheats.

Grease skillet with a small amount of butter on med. high heat.

Ladle approx. 1/4cup of pancake mixture into the skillet and cook until you see the top of the pancake lose it's shine approx. 5 min. Using a spatula flip pancakes and continue cooking on the other side until the middle is set and cooked.
Makes approx. 9-12 pancakes
Serving Suggestion: add more blueberries and syrup..grab a fork!

Servings

9-12

Nutritional Information Per Serving

no nutrition information available

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