Blueberry Sunflower Flapjacks

Brunch & Breads
Written By Dylan McNaughton
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Ingredients

  • 1 cup Canadian Ricotta

  • 2 tbsp. Sugar

  • 2/3 cup milk

  • 3 eggs

  • ¾ cup whole wheat flour

  • 1 tsp. Baking powder

  • 1 cup Blueberries fresh or frozen

  • ¼ cup toasted sunflower seeds

  • A little butter for frying

Instructions

Using an electric mixer, mix together all ingredients except blueberries and sunflowers seeds. Gently stir in berries. Melt a little butter in a non-stick frying pan at medium heat. Spoon some batter onto frying pan. Sprinkle with some sunflowers seeds. Fry until center bubbles and edges are brown. Flip and cook another 2 minutes. Makes about 12 four-inch flapjacks.

Dylan McNaughton
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