Spinach & Ricotta Pancakes

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Spinach and Ricotta Pancakes

Yield: 2 people

Author: Lydia Nuttall

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Four ingredients and 25 minutes! What more could you want for a speedy and simple meal together.

Ingredients

Spinach and Ricotta Pancakes

• 250g fresh ricotta cheese
• 180g packet baby spinach leaves
• 2 eggs
• 3/4 cup self raising flour
• Serving extras if you want: cherry tomatoes, avocado, smoked salmon, tinned tuna, poached eggs, pan fried mushrooms

Instructions

1. Mix the ricotta and eggs together with the flour. Finely chop the spinach and stir through. Season well with salt and pepper. Add some chilli flakes if you want a bit more oomph.
2. Place 2 tablespoons of batter into a heated flat pan, or bbq plate. Cook each side for about 2 - 3 minutes.
3. To serve, layer up with your chosen extras, or just some sweet chilli sauce, or favourite relish.

Nutrition Facts

Calories

484

Fat

22 g

Sat. Fat

12 g

Carbs

44 g

Fiber

4 g

Net carbs

41 g

Sugar

3 g

Protein

29 g

Sodium

248 mg

Cholesterol

227 mg