Lemon Ricotta Blueberry Pancakes

Instructions
In a bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In another bowl, combine the ricotta, egg, milk, lemon zest, and lemon juice. Stir the wet ingredients into the dry until just combined; gently fold in the blueberries.

Heat a non-stick skillet over medium heat with avocado oil spray, then pour ¼ cup of batter for each pancake.

Cook until bubbles form on the surface, then flip and cook until golden. Serve warm with extra blueberries and a dusting of powdered sugar.