Ricotta and Zucchini Hotcakes - The Healthy Baker
Delightful Ricotta and Zucchini Hotcakes, perfect for breakfast or lunch. Enjoy with crispy bacon or grilled haloumi.
Ingredients
- 200g halved button mushrooms
- 250g bacon
- 2 tablespoons maple syrup
- 2 medium zucchini
- 1 cup low-fat ricotta
- ½ cup low-fat milk
- 3 eggs lightly beaten
- 1 cup The Healthy Baker Plain Flour
- 1 teaspoon baking powder
- 2 tablespoons auzure Canola Oil
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