Zucchini ribbon pancakes
SmartPoints® value per serving
Enjoy pancakes at any time of the day with these quick and easy zucchini ribbon pancakes.
Reduced-fat ricotta cheese
¾ cup(s), (180g)
1 cup(s), (250ml)
White self-raising flour
1 cup(s), (150g)
2 medium, (240g) cut into ribbons
99% fat-free plain yoghurt
⅔ cup(s), (160g)
- Whisk ricotta, egg and milk in a bowl until combined. Stir in flour and zucchini. Season with salt and pepper.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Drop four ⅓-cup quantities of mixture into pan to make 4 pancakes. Reduce heat to medium and cook for 3-4 minutes each side or until golden and puffed. Repeat with remaining oil and remaining mixture to make 4 more pancakes.
- Top pancakes with yoghurt to serve.
SERVING SUGGESTION: Salad of halved mixed tomatoes, thinly sliced red onion and baby spinach leaves. TIP Use a mandolin or vegetable peeler to cut zucchini lengthways into thin ribbons.