Showing results for 
Search instead for 
Did you mean: 
Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian


  • Makes 4 servings (at least 3 pancakes each)



    1 cup whole wheat flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1 1/8 cup low-fat buttermilk (1-2 tablespoons more if needed)

    1 tablespoon maple syrup or honey

    1 large pastured egg

    1 tablespoon Extra Virgin Olive Oil (or oil of choice)

    1/2 teaspoon vanilla paste or extract

    1 cup grated zucchini

    3/4 cup ricotta cheese (in the Deli)

    Zest from 1 large lemon (at least 1 tablespoon)




  1. Combine the flour, baking powder, and baking soda in a medium-sized bowl and blend with a whisk.
  2. Combine the buttermilk, maple syrup, egg, oil and vanilla in the bowl of an electric mixer and beat on medium-low speed. Pour in the dry ingredients and beat on low speed just until blended. Do not overmix. On low speed, beat in zucchini, ricotta cheese and lemon zest. If needed, add a tablespoon or two more buttermilk for your desired pancake consistency.
  3. Let batter rest for 10 minutes. Preheat a nonstick skillet or griddle on medium heat until hot.
  4. Pour the batter by 1/4 cup-full amounts onto the griddle and use the top of the measuring cup to make circles about 4 1/2-inch wide. Coat surface with cooking spray if desired. Cook until bubbles form in the pancake (about a minute). Turn over the pancakes with a spatula and cook until golden brown (about a minute). Repeat this step until all the batter is used. Serve with desired toppings (such as whipped butter, powdered sugar and/or honey).
Community Manager
Community Manager

Will have to try this recipe-love pancakes and always looking for healthier options.

Nutrition per Serving