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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 combine fluffy ricotta pancakes packed with nutritious spinach and topped with a rich, tangy tomato sauce. This quick and easy recipe is perfect for breakfast, lunch, or a light dinner, delivering vibrant flavors, creamy textures, and wholesome ingredients that everyone will enjoy.

Ingredients

Scale

Pancakes

  • 1 cup fresh spinach, washed and finely chopped
  • 1 cup ricotta cheese
  • 2 large eggs
  • 3/4 cup all-purpose flour (substitute chickpea or oat flour for gluten-free)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for sautéing and frying)

Tomato Sauce

  • 2 cloves garlic, minced
  • 1 can (14 oz) good quality canned tomatoes (or 2 cups diced fresh tomatoes)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh basil or parsley, optional for garnish

Optional Garnishes and Variations

  • Fresh basil, parsley, or grated parmesan cheese for topping
  • Red chili flakes for spicy tomato sauce
  • Toasted pine nuts or finely chopped walnuts for batter
  • Parmesan or feta cheese added to ricotta mixture

Instructions

  1. Prep the Spinach and Ricotta Mixture: Wash and finely chop the fresh spinach. Lightly sauté in olive oil until just wilted, then let cool. In a bowl, mix the ricotta with the cooled spinach, season with salt and pepper, and set aside.
  2. Make the Pancake Batter: Whisk the eggs in another bowl until fluffy. Gently stir in the flour until fully combined. Fold in the spinach and ricotta mixture, ensuring the batter is thick but scoopable.
  3. Cook the Tomato Sauce: Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add canned tomatoes, breaking them up with a spoon. Simmer gently, stirring occasionally until thickened. Season with salt, pepper, and fresh basil or parsley if desired.
  4. Cook the Pancakes: Heat a non-stick skillet over medium heat with a bit of olive oil. Drop spoonfuls of batter onto the pan, shaping into small pancakes. Cook about 3 minutes on each side until golden brown and cooked through.
  5. Serve with Tomato Sauce: Plate the pancakes and generously spoon the warm tomato sauce over the top. Garnish with fresh herbs or parmesan if desired. Serve immediately.

Notes

  • Prep spinach ahead to save time on the cooking day.
  • Keep batter thick to ensure pancakes hold together well while frying.
  • Use fresh tomatoes instead of canned for a fresher tomato sauce.
  • Cook pancakes on medium-low heat to avoid burning and ensure thorough cooking.
  • Don’t overcrowd the pan; give pancakes room to cook evenly.
  • For added texture, mix toasted pine nuts or finely chopped walnuts into the batter.

Nutrition

Keywords: Spinach pancakes, ricotta pancakes, tomato sauce, vegetarian, quick recipe, healthy pancakes, gluten free option

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