GF BLUEBERRY-RICOTTA PANCAKES

Whisk the eggs and add to the ricotta along with the monk fruit powder. Mix again. Add the rest of the ingredients except for blueberries and mix well. Add blueberries. Heat a skillet over medium-low heat and add avocado oil. Form pancakes using your hands and transfer them to the pan. (Sometimes the batter sticks to your hands, I recommend rinsing your hands with cold water to help with that). Pancakes should be thick as shown in the video. Cook for 3 minutes uncovered, then cover and cook for an additional 3 minutes. Pair with a dollop of yogurt, raspberry preserves, maple syrup, and a dusting of monk fruit powder. Enjoy!