Description
Zucchini Ricotta Pancakes are a delicious and healthy twist on traditional pancakes, combining the flavors of zucchini and ricotta cheese for a savory treat.
Ingredients
- 1 cup grated zucchini
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Grate the zucchini and place it in a clean kitchen towel to squeeze out excess moisture.
- In a mixing bowl, combine the grated zucchini, ricotta cheese, and eggs.
- Add the flour, Parmesan cheese, baking powder, salt, and pepper to the mixture and stir until well combined.
- Heat a skillet over medium heat and add a little olive oil.
- Pour a ladleful of the batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm with your favorite toppings.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These pancakes can be stored in the refrigerator for up to 3 days.
- They can also be frozen for later use; just reheat in a toaster or skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg