2 small zucchinis, finely grated

1/2 cup of fat free ricotta

2 eggs

1/4 cup of brown sugar

1/2 cup of pastry whole wheat flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 cup of golden raisins

1/4 cup of toasted hazelnuts, crushed

Coconut oil spray for cooking

Maple Syrup



After grating the zucchini, squeeze as much moisture out as possible and sprinkly with salt;

Whisk eggs and then add in the following order: the ricotta, brown sugar, spices, flour, baking powder;

Fold in the hazelnuts, zucchini and golden raising;

Spray pan (I use a 3 inch small pancake pan, but any pan/ large griddle will do) with coconut oil spray over medium heat;

Add 2 heaping tablespoons worth of batter for each pancake;

Cook on each side for 3 minutes or so until golden and cooked through;

Repeat for each pancake and keep warm in the oven at 250 F; and

Serve immediately with warm maple syrup and crushed hazelnuts.