FREE SHIPPING! On online orders of $74+. Use code: SHIP74 
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Dinner Tonight: Zucchini Pancakes
Paula Gallagher on
In our family, the pancake is not just a breakfast food. Maybe it's because we top them with local maple syrup, but pancakes are always a hit in this house. This is why I also try to make them as nutritionally dense as possible... from beet pancakes to pumpkin pancakes, there are a lot of delicious additions you can make to regular pancake batter. Get creative!
Zucchini is one of my favorites things to add to pancakes. It is a light-tasting vegetable that belongs in the squash family and is a late summer crop. Luckily, we have had a mild fall, so there are still some lingering in local gardens.
Zucchini has a range of nutrients including vitamins B6 and C, potassium and manganese, and with a medium-size zucchini containing only 30 calories, it is great for those who need to watch their calorie intake.
This recipe combines grated zucchini with ricotta for a high-protein meal that can be enjoyed any time of day.
Zucchini Pancakes
2 cups grated zucchini
1 cup ricotta cheese
4 large eggs, separated
2 tbsp coconut sugar (or raw sugar)
Zest of one lemon
Juice of 1/2 lemon
1 cup whole grain flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1tbsp coconut oil
Place the grated zucchini in a colander and sprinkle with salt. The excess water will drip out (so you avoid soggy pancakes). Let it sit while you prepare the batter.
In a large bowl, mix the ricotta cheese, egg yolks, sugar, lemon juice and lemon zest. In a separate bowl combine flour, cinnamon, baking powder and baking soda and salt. Gently stir the flour mixture into the cheese mixture.
In a separate bowl, beat the eggs whites until soft peaks form. Stir about 1/4 of the egg whites into the ricotta mixture and then fold in the remaining egg whites. This is important because it makes the pancakes very fluffy!
Squeeze the excess water from the grated zucchini and then fold the zucchini into the batter.
Let the batter sit for a few minutes. Over medium heat, add coconut oil to a hot skillet and drop about 1/4 cup of batter for each pancake onto the skillet. The pancakes take about 2 minutes on each side.
Serve warm, topped with berries and maple syrup.
Photo from here, with thanks.
Categories
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more..
SEE ALL OF OUR BLOGGERS
Invalid password
Enter
Learning Resources
Consultations
Green Initiatives
Pharmacy/Compounding
Humanized Health
Village Green Blog
Stay Connected
Village Green Apothecary
5415 W Cedar Ln
Bethesda, Maryland, 20814
(301) 530-0800
Toll Free: (800) 869-9159
The information provided on this site is not intended to be a substitute for advice or treatment from a qualified physician, nor is it intended to diagnose or treat a health problem or disease. Consult your physician prior to starting any new health program or if you any questions regarding a medical condition.
© 2023 Village Green Apothecary - All Rights Reserved.