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Sweet potato pancakes with spinach and ricotta

Sweet potato pancakes with spinach and ricotta

These sweet potato pancakes with spinach and ricotta are perfect for weaning, putting in lunch boxes or just serving straight from the pan.
Course Main Course, Snack
Cuisine International
Keyword sweet potato pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Author Mandy Mazliah

Ingredients

  • 250 g puréed sweet potato
  • 120 g plain/spelt flour
  • 1 tsp baking powder
  • 1 large egg
  • 250 ml milk I used oat milk
  • 50 g shredded spinach
  • 2 tbsp ricotta

Instructions

  1. Beat all the ingredients together well or place in a blender to make it really smooth.
  2. Heat some oil in a frying pan over a low heat. Pour a little batter into the hot oil and cook over a low heat for 2-3 minutes on each side to ensure that the pancakes are cooked through.
  3. Keep warm in the oven or serve straight away.
  4. These freeze well. Allow to cool completely and then place a small piece of baking paper between each one to stop them sticking together in the freezer.