April 04, 2011

Zucchini and Ricotta Pancakes


Hi friends, hope you had a nice weekend?

This weekend was all about R&R. Dinner with friends on Friday followed by a lazy weekend with routine exercise, chores and a little bit of cooking. Making these simple zucchini and ricotta pancakes felt relaxing and comforting, and having a home filled with the smell of pancakes on a Sunday morning was just perfect.

I love using chickpea flour in both sweet and savoury baking. It's a perfect gluten-free alternative to spelt which I've been using a lot lately and I really don't mind the little nuttiness it gives to the dish. Ricotta makes these pancakes extra soft and they are perfect with some lingonberry jam or other tart jam you might have at home.


Zucchini and Ricotta Pancakes
(makes 10-15 small pancakes)

3 large free-range eggs
120g smooth, low-fat ricotta
1/2 cup low-fat milk
1 tbsp pumpkin seed oil
2 zucchinis (1,5 cups), coarsely grated
1 cup chickpea flour
1 tsp baking soda
pinch of sea salt
freshly ground black pepper

1 tbsp olive oil, for frying
lingonberry jam, for serving

1. Lightly whisk the eggs, ricotta, milk and pumpkin seed oil in a bowl. 

2. Add the grated zucchinis into the batter and mix through. 

3. Mix the baking soda into the flour, then whisk into the egg mixture. Season the batter with salt and pepper.

4. Heat a bit of olive oil in a frying pan and spoon small batches of the batter into the pan. Cook the pancakes for a few minutes on both sides and set aside. Continue until all the batter is used. 

5. Serve the zucchini and ricotta pancakes with lingonberry jam. 




42 comments:

  1. These sound really good, a great idea to use up zucchinis. I am not the biggest fan of chickpea flour.

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  2. These look perfect for a R&R weekend. I like the use fo gf flour and have never tried pumpkin seed oil. Thanks for the receipe.

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  3. What a great alternative to same ol', same ol' zucchini bread. Love the green flecks in these fluffy pancakes.

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  4. your pancakes look PERFECT!

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  5. From the stack of pancakes, I can see the precision - each pancake is so uniform! :)

    I am all for savory pancakes. Not being a huge fan of pancake, making savory would make me eat these.

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  6. Something tells me these would be fab with an unhealthy dollop of sour cream!

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  7. I am jealous of your R&R! Mine was so busy I need another few days off to recover from the weekend. It was great though and I grabbed a few quiet moments this morning which was fabulous. These look SO wonderful. I just made a ricotta dish today!

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  8. you never cease to amaze - these look fabulous!

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  9. love ricotta Pancakes! I don't feel as bloated after eating them!

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  10. These look sooooo delicious! I have never tired chickpea flour before...I will have to keep an eye out for it so I can make these pancakes. :)

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  11. Each of your pancake has a precise thickness.What perfection and amazing flavors.

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  12. This is my first time in your blog and it's beautiful! I have seen few of the recipes and they all look awsm. This one too is great..i like savory pancakes more that sweet :)

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  13. Gorgeous pancakes! I love chickpea flour too...

    Cheers,

    Rosa

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  14. Mmm I love veggie pancakes and you've presented them so irresistibly! Great post.

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  15. Wow every piece of your pancake looks perfect! Oh I'm not sure if I'll try Zucchini in my pancakes though :P But if I see yours on the table, I'd definitely gobble down without asking!

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  16. I like to use ricotta in pancakes as well, I think they give the pancakes a wonderful lightness. These look just wonderful.

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  17. I'm so jealous of how perfect your pancakes turned out! Mine are always different colours and shapes!

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  18. These look great! And I love that little skillet!

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  19. You and I must be on the EXACT same wavelength because I came SO CLOSE to making pancakes like this, this past weekend! Yours look absolutely fantastic and you can bet I'll be making them soon!

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  20. You had me at ricotta pancakes! The perfect combo with the sweetness of baked zuchinni! I love it!

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  21. I wish I had these awesome pancakes for breakfast this morning! The color is stunning!

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  22. Wow those pancakes look delicious :D Beautiful pics

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  23. These really look perfect. I think you are incapable of making food that is no beautiful. I hope you have a great day. Blessings...Mary

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  24. The pancakes look just perfect! I would love to have these for breakfast :)!

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  25. Oh wow, these pancakes sound absolutely amazing. I am definitely bookmarking this. GREAT job!

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  26. Very nice savory pancake recipe, thanks so much for sharing, look forward to trying your recipe.

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  27. wow these look SO good! note to self: buy chickpea flour

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  28. Oooh these look absolutely swoon-worthy!! Seriously! And I happen to have chickpea powder! Now I just wish I had a pretty cast iron skillet :)

    Sues

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  29. You always introduce me to new recipes and cooking ideas! This looks delicious and free range, love that!
    Gorgeous photography as always :)

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  30. Hi There,
    I'm always in a hunt for a good and healthy pancake recipe since my little son loves taking one for his school lunch. Today I found the exact recipe I was looking for at ur lovely space. I will certainly give it a try tomorrow morning. Thanks for sharing great recipes...cheers !

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  31. Oh I've loving this idea for pancakes - gosh, you make the best food!

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  32. I love that these pancakes are sort of sweet, sort of savpry, somewhere in between. Perfect for brunch or even dinner! They will be lovely in the summer when I have tons of zucchini!

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  33. Zucchini pancake with jam...you surprise me every time... ^_^

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  34. I really like the sound of zucchini pancakes!

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  35. Yum! - these pancakes look delicious and healthy - I also enjoy using besan/chickpea flour in my cooking. Thanks for sharing the recipe!

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  36. Love ricotta in pancakes. I make these Indian style chickpea flour pancakes with tomatoes and scallions. Zucchini would be a great variation!

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  37. I'm totally intrigued by this recipe, particularly the sweet jam on top. Is this more of a breakfast or lunch thing? And what else would you serve with it? I want to have these for lunch but am hard pressed to think of an appropriate side vegetable!

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  38. Forget my last comment. I just made these for breakfast and their superb. I added some corn kernels and blueberries to some of the batter. Swoon! Served with creme fraiche and blackberry plum jam. My new favourite breakfast. Thank you!

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  39. Any suggestions on what type of flour that would be an okay substitute for the chickpea?

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    Replies
    1. Any flour should be fine in the same ratio.

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