Lemon Ricotta Pancakes

Ingredients

2 small eggs or 1 large egg

1/2 cup ricotta cheese

1/2 cup greek yogurt

1/8 cup honey

1/2 cup whole wheat flour

1/2 tbsp lemon juice

1/2 tsp lemon zest

3 tbsps butter

1 cup fresh blueberries

Directions

Put all ingredients (except the blueberries) together in the blender and blend until smooth or you can mash with a fork in a bowl if you don't mind small chunks of ricotta cheese.

Preheat a pan on low heat, add a tsp of butter to the pan (I have also made them with a spray oil or no oil on a nonstick pan when trying to reduce the fat and they came out great) and pour in 1/4 cup of batter.

Flip once the first side bubbles, add another tsp of butter, and remove from heat when golden brown.

Repeat steps 1 and 2 until the batter is gone.

They do take FOREVER to cook, cook them on low heat to allow the center to finish cooking. They’ll burn and be raw in the middle if you try and rush the process.

Top with blueberries and enjoy!

Notes

Top with nut butter, jam, coconut or more fruit for extra calories and flavor.