Whole-Wheat Blueberry Pancakes With Ricotta
Wake up to fluffy Whole-Wheat Blueberry Pancakes With Ricotta! Deliciously nutritious and easy to make, they’re perfect for any breakfast!
Servings: 4 servings
Ingredients
- 1 cup white whole-wheat flour (120g)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 eggs
- 1 cup reduced-fat ricotta cheese
- 3 tablespoons olive oil
- 1 cup blueberries (fresh or frozen)
Instructions
- In a large mixing bowl, whisk together the white whole-wheat flour, granulated sugar, salt, and baking powder until well combined.
- In another bowl, beat the eggs and then add the ricotta cheese and olive oil. Mix until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Preheat your non-stick skillet or griddle over medium heat.
- Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet. Cook for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
- Once cooked, transfer the pancakes to a plate and keep warm while you repeat with the remaining batter. Serve warm.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick Skillet or Griddle
- Spatula
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- Freeze pancakes with parchment paper between them for up to three months.
- Reheat in the microwave or toaster for a quick breakfast.