Zuchini Pancakes with Ricotta Cheese and Poached Eggs
Sundays are perfect for cozy, nourishing breakfast — the kind that feel like a warm hug on a plate. This time, I’m sharing with you a perfect combination for weekend breakfasts: zucchini pancakes made with chickpea flour, paired with creamy ricotta, a soft-boiled egg, and a medley of greens and herbs.
This is a fresh take on savory pancakes: rich in flavor thanks to spices like zaatar and cumin, and balanced with creamy and crispy textures. Plus, it’s naturally gluten-free and friendly for those watching their carb intake.
Instead of using classic wheat flour, I use chickpea flour, which adds a nutty flavor and a protein boost. Bright spices like cumin and zaatar help to balance the slightly earthy taste of the flour.
These pancakes offer a great balance of plant protein, fiber, and healthy fats.
Recipe
Zuchini Pancakes with Ricotta Cheese and Poached Eggs
Ingredients
Pancakes
- 1 medium zucchini
- 100 g frozen green peas
- 1–2 stalks green onion
- 1/3 tsp ground cumin
- 1 egg
- 50 g ricotta or soft cottage cheese
- 1/2 cup chickpea flour
- 1 tsp zaatar
- 1/3 tsp baking powder
- Salt and pepper to taste
For serving
- 2 Soft-boiled or poached egg
- Fresh crunchy greens, herbs, and green vegetables
Instructions
- Defrost the peas and blend them in a food processor until smooth.
- Grate the zucchini on a coarse grater.
- Squeeze out as much moisture as possible using your hands or a clean cheesecloth. This step is crucial — too much moisture will make the pancakes soggy.
- In a mixing bowl, combine the squeezed zucchini, blended peas, chickpea flour, chopped green onion, egg, cumin, za’atar, baking powder, salt, and pepper. Mix well. If the mixture feels too wet, add a bit more chickpea flour.
- Heat a nonstick skillet over medium-low heat. Fry the pancakes on both sides until golden and cooked through.
- Serve with the poaches or hard-boiled eggs, green beans, or any seasonal green vegetables.
