Prep: 15 mins
Cook: 10 mins
50g (½ cup) rolled oats (or ½ cup oat flour)
115g (½ cup) ricotta cheese
2 tbs milk of choice
½ tsp baking powder
75g peeled sweet potato, finely grated
1 small zucchini, finely grated
Diced avocado & halved cherry tomatoes, to serve
1 Process oats in a food processor until a coarse flour. Add the ricotta, eggs, milk and baking powder and process until smooth. Stir in the sweet potato and zucchini.
2 Heat a large non-stick frying pan over medium-high heat and lightly spray or brush with oil. Ladle 1/3 cup of batter per pancake into pan. Cook for 2 minutes each side or until golden and cooked through. Keep warm while you cook the rest, adding a little more oil to pan as required.
3 Serve pancakes topped with avocado and cherry tomatoes.