Ricotta and Zucchini Hotcakes
Serves 4 • Prep 15 mins • Cooking 20 mins
Lovely for breakfast, brunch or lunch. Omit the bacon for vegetarians and replace with some grilled haloumi cheese.
What you’ll need
200g halved button mushrooms
2 tablespoons maple syrup
2 medium zucchini
1 cup low-fat ricotta
½ cup low-fat milk
3 eggs lightly beaten
1 cup The Healthy Baker Plain Flour
1 teaspoon baking powder
2 tablespoons auzure Canola Oil
Preheat the oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Place mushrooms and bacon on prepared tray and drizzle bacon with maple syrup.
Bake in oven for 15-20 minutes or until mushrooms are cooked and bacon golden and crisp.
Meanwhile, grate zucchini into a large bowl and squeeze out excess liquid. Add ricotta, milk and eggs, and beat together using a fork.
Fold in the flour and baking powder. Season with sea salt and freshly ground black pepper.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.
Drop in 2 tablespoons of batter to make a hotcake and cook 4 hotcakes at a time in the pan.
Cook for 2 minutes on each side or until golden and cooked through.
Transfer to a plate and keep warm white you cook the remaining hotcakes.
Serve with mushrooms and maple bacon.