1 cup coarsely grated apple (such as Gala or Honeycrisp)
1/2 cup ricotta cheese
Olive oil cooking spray
Preheat oven to 400°F. On a parchment-lined baking sheet, arrange bacon in a single layer. Bake, turning once, until just beginning to crisp, about 7 minutes. Remove from oven and brush with maple syrup. Continue baking to desired crispness. Cover to keep warm.
Meanwhile, in a medium bowl, sift together flour, baking powder, cane juice, nutmeg, cinnamon and salt. In a separate bowl, combine egg, milk and oil, whisking to combine. Mix wet ingredients into dry, whisking until just combined. Fold in zucchini, apple and ricotta.
Mist a griddle with cooking spray and heat to medium-high.
Working in batches, drop 3 tbsp batter per pancake on griddle. Cook until golden brown on bottom, then flip and continue cooking until golden brown on other side and cooked through, about 4 to 5 minutes total. Serve with bacon alongside.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!