Blueberry Lemon Ricotta Pancakes

In a large bowl, whisk together the ricotta, eggs milk, lemon zest, lemon juice, maple syrup and vanilla extract.
3/4 cup full-fat ricotta cheese, 2 large eggs, 1/3 cup milk of choice, 1 tbsp lemon zest, 1/3 cup fresh lemon juice, 2 tbsp maple syrup, 1 tsp vanilla extract
In a medium bowl, whisk together the oat flour, baking powder, baking soda and sea salt.
1.5 cups oat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt
Add the flour mixture to the wet ingredients and stir until just combined, being careful not to overmix (there can still be some small lumps of flour). Allow to sit for 10 minutes (this helps create fluffier, tender pancakes)
Heat a skillet or griddle over medium heat and grease lightly with coconut oil or butter.
Coconut oil or butter
Once hot, pour about 1/4 cup of batter onto the skillet or griddle, spreading out slightly if needed. Scatter the surface of each pancake with blueberries and gently press into the batter.
3/4-1 cup blueberries
Cook for 2-4 minutes or until you see some bubbles form on the surface, the edges start to set and the bottom is golden brown. Flip and cook for on the other side. Repeat with remaining batter, adjusting the heat as needed to ensure they don’t brown too fast. You should get 10-11 pancakes in total.
Serve warm with desired toppings like fresh blueberries, blueberry compote, greek yogurt, or maple syrup. Enjoy!