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.