1 Cup White whole wheat flour
1/4 Cup Granulated sugar
1/2 tsp Salt
1 Tbsp Baking powder
1/2 tsp Pure vanilla extract
1 Cup Part Skim Ricotta cheese
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Melted Butter
1 Cup fresh Blueberries
*Original recipe calls for 4 eggs but I added only 3 and substitute with 1 Tbsp olive oil
*I tried this recipe with only olive oil but last time I splurged and made with 2 Tbsp Extra Virgin Olive Oil and 2 Tbsp Melted Butter.
*Eggs, vanilla extract and melted butter not on this picture
Mix the flour, sugar, salt and baking powder together into a medium size bowl and put aside.
In a medium bowl, mix eggs well, add ricotta cheese, vanilla extract, olive oil with melted butter.
Add the flour mixture into the ricotta mixture and mix together. Gently fold in fresh blueberries.
Cook on a medium heat pancakes griddle for 6-8 minute each side
or until golden brown and the edges begin to firm up.
I made these pancakes last Sunday and they were perfect addition to my Easter Brunch
Top with syrup and fresh berries.