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Zucchini and Ricotta Pancakes

  By JustGreen  , ,     

February 1, 2016

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.

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 1 Servings


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

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

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

4Heat 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.

5Serve the zucchini and ricotta pancakes with lingonberry jam.



3 large organic free-range eggs

120g smooth, low-fat organic ricotta

1/2 cup organic low-fat milk

1 tbsp organic pumpkin seed oil

2 organic zucchinis (1,5 cups), coarsely grated

1 cup organic gluten free chickpea flour

1 tsp pure baking soda

pinch of himalayan salt

freshly ground organic black pepper

1 tbsp organic olive oil, for frying

lingonberry jam, for serving


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