Blueberry Ricotta Buttermilk Pancakes

Caroline (my twin sister) and I made these awesome pancakes for breakfast. The recipe is modified from Oxygen Magazine's 'Lemon Blueberry Ricotta Pancakes' in their June 2013 issue. Here is a picture of the scrumptious-ness!

Blueberry Ricotta Buttermilk Pancakes

Ingredients:

1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp ground flaxseed
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup non-fat ricotta cheese
1/2 cup low-fat buttermilk
1 tsp maple flavor agave syrup
1 cup blueberries
1 tbsp coconut oil

Directions:

1. In a large mixing bowl, combine the dry ingredients (whole wheat flour, baking powder, baking soda, flaxseed and cinnamon).
2. In another bowl, combine all the wet ingredients (vanilla extract, ricotta cheese, buttermilk and agave syrup) and whisk to incorporate.
3. Add wet ingredients to dry ingredients, and stir until smooth. Once combined, gently stir in blueberries.
4. Heat 1/2 tsp coconut oil in a non-stick pan over medium heat. Scoop 1/4 cup portions of batter onto hot pan.
5. Cook 2 - 3 minutes per side, or until golden brown. Repeat with remaining batter. Add more coconut oil to pan as needed.

*Tip:  Heat your oven to 200 - 250 degrees, and place a sheet pan in the oven. As batches of pancakes finish cooking, place them on the sheet pan in the oven to stay warm until you are ready to eat.*


Breakfast: blueberry ricotta buttermilk pancakes; turkey bacon; sliced bananas, peaches, strawberries, raspberries and blueberries; coffee with chocolate mootopia