Spinach and Ricotta Pancakes

Whisk batter, fry thin pancakes, and fill with a creamy spinach, ricotta, and nutmeg mixture before rolling and serving.

Vegetarian Healthy Pancakes Spinach Ricotta

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

71.2g

per serving

71.2 g total

Fat

34.8g

per serving

34.8 g total

Protein

38.4g

per serving

38.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

125

Milk

Enough to make a batter

150

Ricotta

GrainsCereals

Plain Flour

NutsSeeds

pinch

Nutmeg

Grated

OilsFats

tsp

Oil

For frying

Vegetables

150

Spinach

Cooked and water squeezed out

Method

Spread the filling onto the pancakes, roll them up, and cut on an angle to serve.

Combine the cooked spinach, ricotta, and nutmeg in a separate bowl.

Whisk the flour, egg, and milk in a bowl until the batter resembles double cream.

Heat oil in a pan and cook three pancakes for 2 minutes on each side.