Place the milk, ricotta, eggs, lemon juice, vanilla, oats, baking powder, and salt into a blender or food processor and pulse until everything is well blended.
Transfer the batter to a large bowl then use a spatula to gently fold in the blueberries.
Heat a griddle to 350°F.
Scoop the batter in roughly 1/4-cup portions onto the hot griddle.
Once the pancakes have a couple bubbles on top (about 3 minutes) flip them over and cook on the other side, about 3 more minutes then transfer the pancakes to a plate and serve.
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