Whole Wheat Ricotta Blueberry Pancakes

1. Spray a griddle with cooking spray and heat to medium heat
2. Mix the flour, sugar, salt and baking powder together in a large bowl. Set aside.
3. In a medium bowl, stir together the eggs, ricotta cheese, and olive oil until well mixed.
4. Add the ricotta mixture into the flour mixture and stir until just moistened, the batter will be a little thick and lumpy. Gently fold in the blueberries.
5. Drop the dough onto the heated griddle, using a scant ¼ cup and leaving plenty of space between each. Use your spoon to spread them out slightly, but not too much if you want them nice and thick.
6. Cook until golden brown and the edges begin to firm up, about 8-10 minutes. Flip and repeat until the bottom is cooked. Remove the cooked cakes to a plate and repeat with remaining batter.
7. Top with lots of syrup and devour!