I love it when I can sneak something healthy into something that seems a bit decadent. These pancakes are exactly the type of dish that I’m talking about. It all started with a plan to make zucchini ravioli but I got sidetracked with a few too many nights of eating out as my fresh zucchini sat abandoned in my fridge just begging for attention.
And, before you know it, I was at that “use it or loose it” point. It was then that I remembered a dish that my mother used to make. She would basically grate a whole bunch of zucchini, add a whole lot of butter, some milk, an egg or two and flour and fry the whole thing up like a pancake. Sure, it was delicious but the thought of smothering fresh zucchini in butter didn’t appeal to me. I wanted to create my own twist on this recipe and add something healthy to it in the process.
Enter Kefir (pronounced keee-feer). I’d heard about this drink for years. Having been born in Ukraine (did I mention that before? If not, surprise!), and because Ukrainian cuisine is largely inspired by Russia where Kefir has been used for generations, this is a common ingredient for me. However, until fairly recently, it wasn’t as readily available in the US as it is today. As a result, buttermilk was and is still used as an acceptable substitute.
In fact, the two drinks are fairly interchangeable. However, Kefir is starting to gain more popularity for it’s nutritional values, low lactose level, higher dietary fiber content and it’s ability to help alleviate some digestive issues.
Long story short, I decided to swap the milk out for Kefir, remove the butter, add some warm spices and before you know it, my kitchen smelled like fresh zucchini bread. This aroma got my husband to leave his home office and wonder to the kitchen where he proceeded to stand over my shoulder and wait for the first batch to come out of the frying pan.
He then ate a bunch of them for lunch and, once they were gone, asked me when I was planning on making more. This may be why my serving count is a bit off as they disappeared faster than I could count. Did I mention that this is the same man who usually asks me “what’s this green stuff” when I place a salad in front of him?
So then, because he liked them so much, I decided to kick this recipe up a bit. These pancakes are on the sweeter side which is how I like them (you can certainly taper down the brown sugar level a bit). Normally, I would eat them plain or with a dollop of sour cream (again my Ukrainian roots shining through). But, some maple syrup wouldn’t hurt things as well. So then, imagine how good maple whipped ricotta would be.
Again, combining something indulgent with something healthy appealed to me. I mixed up some ricotta, a bit of maple syrup and some lemon zest and literally five seconds later an awesome topping was ready. The taste was similar to sweetened whipped cream but so much better for you. It’ll last for days in the fridge and also makes a wonderful fruit dip. Don’t even begin to ask me what happens when you decide to try a spoonful of it. I dare you to stop at just one.
Healthier Zuccini Pancakes With Whipped Maple Ricotta
Ingredients
Zucchini Pancakes:
- 3 cups zucchini (about 2 medium), shredded
- 3 large eggs
- 1 cup kefir (you can substitute an equal amount of buttermilk)
- 4 tbs brown sugar
- ½ tsp pure vanilla extract
- 1½ cups all purpose flour
- 1½ tsp baking soda
- ¼ tsp allspice
- ¾ tsp cinnamon
- ¼ tsp salt
- extra light olive oil for frying (you can also use butter or another oil of your choice)
Whipped Maple Ricotta:
- 1 cup ricotta
- 1 tbs pure maple syrup
- 1 pinch salt
- ¼ tsp lemon zest (optional)
Instructions
Zucchini Pancakes:
- Place the shredded pancakes in a colander over a bowl and allow to drain while you prepare the batter.
- In a large bowl combine the eggs, kefir, sugar and vanilla and whisk until smooth.
- In a smaller bowl, whisk together the flour, baking soda, allspice, cinnamon, and salt. Stir this mixture into the wet ingredients and mix just until combined.
- Press down once on the zucchini in the colander to help release excess liquid. Mix the zucchini into the batter, mixing just until combined.
- Heat a large heavy bottomed or cast-iron skillet over medium-low heat. Brush the skillet generously with extra light olive oil. I prefer to brush the pan with oil as this helps to control the amount of oil that is used for frying.
- Scoop the batter into the pan. I use a small ladle which is equivalent to about 2 tablespoons.
- Allow the batter to cook until small bubbles start to form (about 3-4 minutes). Using a large spatula or two smaller ones, flip the pancakes and cook for another 1-2 minutes.
- Serve warm with a dollop or two of the whipped ricotta.
Whipped Maple Ricotta:
- In a blender, combine the ricotta, maple syrup and salt. Whip until smooth. Gently stir in the lemon zest if using.