Low FODMAP Lemon Blueberry Ricotta Pancakes

Ingredients

• 1 1/2 cups lactose-free milk
• 3/4 cup ricotta cheese
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 1-2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 cups gluten free all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups fresh blueberries