These are so easy! Start with your favorite pancake batter. I used Martha Stewart’s Pancake Recipe for my base and added some yummy ingredients. I also subbed in all organic for what her recipe called for and used soy milk instead of normal milk (almond milk will also work). 

Ingredients

• 1 batch of pancake batter, prepared
• 1/4 cup ricotta cheese
• Zest from 1 large lemon
• Juice from half a lemon
• 2 cups blueberries
• 1 Tbsp. local honey 

Instructions

Starting with the prepared pancake batter  add the ricotta, lemon zest, lemon juice, and honey. Stir ingredients until well combined then add blueberries and mix gently. 

Using a paper towel grease the skillet and heat to medium. Pour batter into desired sized cakes and flip once they begin to bubble. You may have to regrease a few times throughout cooking. Top with syrup/honey, more blueberries, and any other toppings! 

 
Enjoy with some fresh squeezed grapefruit juice!