Zucchini and Ricotta Pancakes

We had some extra ricotta and a large zucchini laying around the house that we did not want to go to waste! With some web-searching I happened upon this simple and lovely recipe. Adapted from Scandi-Home. 

Begin by whisking together in a large bowl: 1 large egg + 3 whites, 1/2 cup low fat ricotta cheese, 1/2 cup 1% milk and 1/2 tsp olive oil. 

Grate 1 large zucchini and set aside. Now, in a separate bowl, mix together 1 cup chickpea flour and 1 teaspoon baking soda. Add grated zucchini to wet ingredients and mix well, then mix in the dry ingredients. Season the batter with salt and freshly ground pepper.

Heat 1 tablespoon olive oil in a large frying pan, then spoon in medium sized dollops of batter. 

Cook on each side for a few minutes, until lightly browned then set aside on a plate.

Serve warm pancakes with sweet berry jam of choice. We used a lovely strawberry spread- made for a delightful sweet and savory dinner.