Blueberries are a wonder food, packed with fibre and antioxidants. Mixed into a light and fluffy whole wheat batter, these are a great way to add some extra nutrition without sacrificing delicious flavour.
Mix together the flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
In a separate bowl mix together, ricotta cheese, eggs, lemon juice and buttermilk.
Add wet mixture to dry mixture and stir to combine.
Add oil to a pan on the stovetop over medium heat. Add a scoop of batter (about ¼ to ½ cup depending if you like your pancakes big or small) to the pan and drop blueberries on top of each pancake.
Flip the pancakes over once the pancake starts to bubble. Cook for an additional 2 minutes or until cooked to your preference. Repeat this process until the pancake batter is gone.
Top pancakes with fresh blueberries or maple syrup.