Zucchini Ricotta Pancakes - alive magazine

Name: Zucchini Ricotta Pancakes - alive magazine
Ingredients: 2 cups (500 mL) grated zucchini; 1 cup (250 mL) ricotta cheese; 4 large free-range eggs, separated; 2 Tbsp (30 mL) coconut sugar or other raw style sugar; Zest of 1 lemon; Juice of 1/2 lemon; 1 cup (250 mL) organic oat flour; 1/2 tsp (2 mL) cinnamon; 1/2 tsp (2 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 1 Tbsp (15 mL) unsalted butter or coconut oil

www.alive.com

As with zucchini bread, shredded zucchini can add a nutritional boost to pancakes. Folding in whipped egg whites produces truly fluffy pancakes that are…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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