Zucchini Ricotta Pancakes

Golden and soft pancakes with zucchini, ricotta cheese and oats flour. They’re pan fried and served with a sour cream or natural yogurt.



Yields ~ 10-15 small pancakes
  • 3 large eggs
  • 120 g smooth, low-fat ricotta
  • 1/2 cup milk
  • 1 tbsp oil
  • 1 1/2 cup zucchinis, coarsely grated
  • 1 cup oat flour
  • 1 tsp baking soda
  • pinch of sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil, for frying
  • sour cream or natural yogurt for serving (optional)



  1. Lightly whisk the eggs, ricotta, milk and oil in a bowl.
  2. Add the grated zucchinis into the batter and mix through.
  3. Mix the baking soda into the flour, then whisk into the egg mixture. Season the batter with salt and pepper.
  4. Heat 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.
  5. Serve the zucchini and ricotta pancakes with sour cream or yogurt.  Enjoy!




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