Prep time
Cook time
Total time
Lovely for breakfast, brunch or lunch. Omit the bacon for vegetarians and replace with some grilled halloumi cheese.
Serves: 4
  • 200g button mushrooms, halved
  • 250g bacon
  • 2 tbsp maple syrup
  • 2 medium zucchini
  • 1 cup low-fat ricotta
  • ½ cup low-fat milk
  • 3 eggs
  • 1 cup The Healthy Baker Fibre-Enriched Plain Flour
  • 1 tsp baking powder
  • 2 tbsp auzure Canola Oil
  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Place mushrooms and bacon on prepared tray and drizzle bacon with maple syrup.
  3. Bake in oven for 15-20 minutes or until mushrooms are cooked and bacon golden and crisp.
  4. Meanwhile, grate zucchini into a large bowl and squeeze out excess liquid.
  5. Add ricotta, milk and eggs and beat together using a fork. Fold in the flour and baking powder. Season with sea salt and freshly ground black pepper.
  6. Heat a large non-stick frying pan over medium heat. Add 1 tbsp of auzure Canola Oil
  7. Drop in 2 tbsps of batter to make a hotcake and cook 4 hotcakes at a time in the pan.
  8. Cook for 2 minutes on each side or until golden and cooked through.
  9. Transfer to a plate and keep warm while you cook the remaining hotcakes.
  10. Serve with mushrooms and maple bacon.
Ricotta & Zucchini hotcakes - auzure Canola Oil