Whole-Wheat Lemon-Blueberry-Ricotta Pancakes

• 3 tablespoons canola oil
• scant 1 tablespoon honey
• 2 large eggs
• 1 cup buttermilk
• squeeze of fresh lemon juice
• 1/4 cup fresh ricotta (I make Jennifer's!)
• 1 cup whole-wheat flour
• 11/2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash cinnamon
• zest of 1/2 lemon
• 1/2 cups blueberries

1. In a small mixing bowl, combine the oil and honey. When well-mixed, add the eggs, buttermilk and lemon juice, and beat well. Fold in the ricotta.
2. In a separate bowl, stir together the flour, baking powder, salt, cinnamon and lemon zest.rnMix the wet ingredients into the dry and stir to combine. Fold in the blueberries.
3. Heat a griddle and cook four pancakes at a time, flipping once or twice, until cooked through. Serve with powdered sugar sifted on top and/or maple syrup if you like.

canola oil, honey, eggs, buttermilk, lemon juice, fresh ricotta, flour, baking powder, salt, cinnamon, blueberries

Taken from food52.com/recipes/15063-whole-wheat-lemon-blueberry-ricotta-pancakes (may not work)