Halal Gluten Free Lemon Blueberry Ricotta Pancakes Recipe

• 1 cup almond flour or gluten-free oat flour
• ½ cup ricotta cheese (or cottage cheese blended smooth)
• 2 large eggs
• Zest and juice of 1 lemon
• ½ cup fresh or frozen blueberries
• 1 tsp baking powder
• 2 tbsp maple syrup
• Pinch of salt
• Oil or butter for cooking

1. 1Whisk ricotta, eggs, lemon zest/juice, and maple syrup.
2. 2Add flour, baking powder, and salt; stir until smooth. Fold in blueberries.
3. 3Cook on medium-hot griddle (¼ cup batter each) 2-3 minutes per side until golden.
4. 4Serve with extra berries and a light maple drizzle.

Nutrition values are estimates.