Healthier Zuccini Pancakes With Whipped Maple Ricotta
Lingering somewhere between a pancake and zucchini bread, this fluffy and delicious treat is guaranteed to become one of your favorite breakfast/brunch recipes. And best of all, your kids won't even complain about having to finish their veggies.
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.