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Spinach and Ricotta Pancakes with Tomato Sauce

Spinach and Ricotta Pancakes with Tomato Sauce
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Spinach and Ricotta Pancakes with Tomato Sauce are light, fluffy, and flavorful pancakes that combine creamy ricotta cheese and fresh spinach with a vibrant homemade tomato sauce. Perfect for breakfast, brunch, or a quick healthy dinner, this recipe offers a nutritious, protein-packed meal that’s easy to prepare and visually appealing with its colorful presentation.

Ingredients

Scale

Pancakes

  • 2 cups fresh spinach, washed and chopped
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 2 large eggs
  • 3/4 cup milk
  • Salt and pepper to taste
  • 2 tbsp olive oil (for cooking)

Tomato Sauce

  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups crushed fresh ripe tomatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp fresh basil or oregano (optional)

Instructions

  1. Prepare the Spinach: Start by washing the fresh spinach thoroughly and sautéing it briefly in a bit of olive oil until just wilted. Then, finely chop it to ensure it mixes evenly in the pancake batter.
  2. Make the Tomato Sauce: While the spinach cools, prepare your tomato sauce. Sauté minced garlic and chopped onion in olive oil until fragrant, then add crushed fresh tomatoes, salt, pepper, and herbs like basil or oregano. Let it simmer gently until thickened and flavorful.
  3. Mix the Pancake Batter: In a large bowl, whisk together eggs and milk until smooth. Stir in the ricotta cheese gently, then fold in the chopped spinach and sifted flour. Season with a pinch of salt and pepper, mixing just until combined—overmixing can make the pancakes tough.
  4. Cook the Pancakes: Heat a non-stick skillet with a drizzle of olive oil over medium heat. Scoop ladlefuls of batter onto the skillet, spreading slightly to form pancakes about 3-4 inches across. Cook each side for 2-3 minutes or until golden brown and cooked through.
  5. Serve with Tomato Sauce: Arrange the pancakes on plates and generously spoon warm tomato sauce over them. Garnish as desired and enjoy immediately for the best texture and flavor.

Notes

  • Don’t Overmix: Stir the batter gently to keep the pancakes light and fluffy.
  • Use Fresh Ingredients: Fresh spinach and ripe tomatoes make all the difference in flavor.
  • Control the Heat: Cook pancakes on medium heat to avoid burning the outsides while leaving the centers raw.
  • Rest the Batter: Letting the batter sit for 5-10 minutes helps the flour hydrate and produces better texture.
  • Keep Pancakes Warm: Store cooked pancakes in a low oven while you finish cooking the batch.

Nutrition

Keywords: spinach pancakes, ricotta pancakes, tomato sauce pancakes, healthy pancakes, vegetarian, gluten-free option, brunch recipe

Find it online: https://sophiemelody.com/spinach-and-ricotta-pancakes-with-tomato-sauce/