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Photo of Zucchini ribbon pancakes by WW

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.

Notes

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.

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