Lemon-Blueberry Buckwheat Ricotta Pancakes

Ingredients

• 2 large eggs
• 1 1/2 tablespoons – granulated sugar
• 2 tablespoons – lemon juice (from 1 lemon)
• 1 tablespoon – lemon zest
• 3/4 cup – part-skim ricotta cheese
• 1 cup – fat-free milk
• 3/4 cup – all-purpose flour
• 3/4 cup – buckwheat flour
• 2 teaspoons – baking powder
• 1 teaspoon – baking soda
• 1 cup – fresh or defrosted blueberries
• Non-stick cooking spray
• Pure maple syrup (optional)
• Unsalted butter (optional)
• Pair each serving with: 8-ounce glass of milk