Savory Whole Grain Ricotta Pancakes Recipe
Servings: 8 or 9 4-5 inch pancakes
Ingredients
- 1 cup grain flour e.g. whole wheat pastry, whole spelt or a blend of GF flours
- ¼ teaspoon fine sea salt
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- 1 cup whole milk ricotta or store-bought vegan ricotta
- ¾ cup buttermilk*
- 2 large eggs separated
- 1 cup grated zucchini do not peel; no need to squeeze
- ½ cup grated parmesan or pecorino
- 1 Tablespoon grated lemon zest
- Olive or avocado oil for brushing the griddle
Instructions
- Preheat a griddle to 375 degrees or medium heat.
- Combine the flour, salt, baking powder, and baking soda in a large mixing bowl.
- In a medium bowl or 4-6 cup measuring cup, whisk together the ricotta, buttermilk, and egg yolks.
- Pour the dry ingredients into the wet ingredients and stir until just combined (with a spoon or spatula, not a whisk (it will clump on the whisk).
- Stir in the egg whites (do not need to be beaten), zucchini, parmesan, and lemon zest.
- Brush the griddle with oil and spoon about ¼ cup of batter onto the griddle. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 350 degrees.
Notes
*No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk or a non-dairy milk; or kefir; or 1 Tbs. lemon juice or apple cider vinegar + ¾ cup any kind of milk. I used flax milk and apple cider vinegar.