Spinach and ricotta hotcakes

  • Skill Medium
  • Prep time 15 mins
  • Cook time 45 mins
  • Servings 4

Impress your family with these high-protein Spinach and ricotta hotcakes for breakfast. A great way to start any day!

Ingredients

  • 4 roma tomatoes, halved
  • 2 tsp olive oil
  • 250g pack frozen spinach, defrosted and drained
  • ½ cup wholemeal self-raising flour
  • ½ cup white self-raising flour
  • 2 eggs
  • 1 cup So Good Regular soy milk
  • 200g of light ricotta cheese
  • ¼ tsp ground nutmeg
  • olive oil spray
  • 2 tbs lite sour cream
  • 1 tbs fresh basil, shredded

Method

  1. Place tomatoes on a lightly greased oven tray, brush with oil. Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft.
  2. Meanwhile, in a large bowl combine the drained spinach, flours, eggs and So Good Regular. Mix to form a thick batter, then fold through the ricotta cheese and nutmeg.
  3. Heat a non-stick frypan over a moderate heat and spray lightly with olive oil spray. Cook ? cup quantities of the batter for 2 minutes each side or until golden and cooked through.
  4. Lift the hotcakes on to a plate and continue cooking the remaining batter.
  5. Serve the roasted tomatoes, sour cream and basil sandwiched between warm hotcakes.
  • Per Serve
  • (Cal)
    310
  • Protein (g)
    16
  • Saturated Fat (g)
    6
  • Carbohydrate (g)
    29
  • Sugars (g)
    7
  • Sodium (mg)
    411
  • Potassium (mg)
    820
  • Calcium (mg)
    359
  • Iron (mg)
    2.2