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.
- 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
- sunflower oil for frying
Beat all the ingredients (250g sweet potato purée, 120g flour, 1 tsp baking powder, 1 large egg, 250ml milk, 50g shredded spinach and 2 tbsp ricotta) together well or place in a blender to make a really smooth batter.
Heat a little sunflower 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.
Keep warm in the oven or serve straight away.
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.