Ricotta pancakes with sweet potato and spinach
These ricotta pancakes with spinach and sweet potato are perfect for babies and toddlers. Suitable for vegetarians.
Ingredients
- 250 g sweet potato purée
- 120 g plain flour or wholemeal or spelt
- 1 teaspoon baking powder
- 1 large egg
- 250 ml milk any milk can be used
- 50 g spinach shredded
- 2 tablespoons ricotta
- 2 tablespoons sunflower oil for frying
Instructions
- Beat all the ingredients (250g sweet potato purée, 120g flour, 1 teaspoon baking powder, 1 large egg, 250ml milk, 50g shredded spinach and 2 tablespoon 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 119kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 78mgPotassium: 182mgFiber: 1gSugar: 4gVitamin A: 5366IUVitamin C: 6mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!