We often make these pancakes at home as it is a great way to add vegetables to our children’s diet. I made these the size of pancakes, but you can also make them bigger.
This recipe is a real lifesaver, they go well with any side dish, and can be made ahead and reheated when needed. It is also a perfect lunchbox meal!
They are delicious and can be made using any vegetable you may have, like basil, corn, carrots or whatever you prefer. You can also use frozen vegetables. I love to serve these with cream cheese, fresh herbs or a salad.
Great for lunch, dinner or brunch. They are a must!
If you try out these Veggie Ricotta Pancakes, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Veggie Ricotta Pancakes
Ingredients
- 20 grs melted butter
- 1/3 cup cup milk
- 1/2 cup ricotta cheese
- 2 eggs
- 1 1/2 tsp baking powder
- Salt and pepper
- 130 grs all-purpose flour
- 1/4 cup finely chopped spinach (corn or basil)
- 85 grs finely chopped ham
- 1/2 finely chopped zucchini
- olive oil
Instructions
- Mix the melted butter, ricotta cheese and milk. Add the eggs and mix to combine. Add the baking powder, salt, pepper and mix. Add the flour and mix with a spoon until well combined. Add the spinach, zucchini, ham and combine.
- Heat up a skillet (15cm / 6 inches) over medium heat with 1 tbsp olive oil. Drop 1/3 or ½ of the batter (depending on the size of the skillet) and spread it out. Lower the heat to medium-low and cook it shaking the pan a little to make sure it does not stick, until the bottom is golden, approximately 4-5 minutes. Flip it over and cook it on the other side until golden brown. Repeat with the rest of the batter, adding more oil if necessary.
- You can serve them with salad, or if you like, with cream cheese, chives, salt and pepper.
