Zucchini ribbon pancakes
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Enjoy pancakes at any time of the day with these quick and easy zucchini ribbon pancakes.
Ingredients
Reduced-fat ricotta cheese
¾ cup(s), (180g)
Egg(s)
1 medium
Skim milk
1 cup(s), (250ml)
White self-raising flour
1 cup(s), (150g)
Zucchini
2 medium, (240g) cut into ribbons
Olive oil
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Instructions
1
Whisk ricotta, egg and milk in a bowl until combined. Stir in flour and zucchini. Season with salt and pepper.
2
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.
3
Top pancakes with yoghurt to serve.
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