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RECIPES BY Rhiannon Lambert

Spinach & Ricotta Pancakes

  • 10 minutes
  • 2
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A Simple Way To Fuel Fitness

BUY
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Essential Ingredients

150g spinach
175g wholemeal flour
1 tsp baking powder
1 egg
200ml milk
Olive oil, for frying
Salt and black pepper
To serve: cherry tomatoes, ricotta

Directions

  1. Place the spinach into a bowl and pour boiling water over it, leaving to soak for 2 minutes. Drain, then pulse in a blender into a puree.
  2. Combine the spinach puree, wholemeal flour, baking powder and a pinch of salt in a mixing bowl. Add the egg and milk, then whisk into a smooth batter. 
  3. Heat a little of olive oil in a non-stick frying pan over a medium-low heat, and add 2-3 tbsp of the batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 2-3 minutes until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until cooked through. Keep warm in a low oven while you cook the remaining pancakes.
  4. Stack them up with a spoonful of ricotta in between each one, then top sliced cherry tomatoes, fresh parsley and a crack of black pepper. Serve warm. Place the spinach into a bowl and pour boiling water over it, leaving to soak for 2 minutes. Drain, then pulse in a blender into a puree.