SAVORY RICOTTA HERB PANCAKES

About 6-7 pancakes, 20 minutes

INGREDIENTS

• 1 cup whole milk ricotta

• 2 eggs (can also use 2 flax eggs -

• 1/3 cup spelt flour (or 1/4 cup GF flour blend)

• 2 packed cups spinach or spring greens

• 1/4 cup fresh dill, finely chopped

• 3 tbsp fresh basil, finely chopped

• 1 tbsp chives, finely chopped

• 1 tsp lemon zest

• 1 tsp fennel seeds, lightly ground or whole

• 2 finger pinch of nutmeg, grated fresh from the seed

• 3/4 tsp sea salt

• black pepper to taste

• ghee for cooking
  

DIRECTIONS

1. Wilt the spinach in a dry skillet over medium heat until just collapsed. Let cool, then squeeze out excess moisture and finely chop

2. In a large bowl, combine the ricotta, eggs, flour, spinach, dill, basil, chives, lemon zest, nutmeg, fennel, salt, and pepper. Mix until combined.

3. Let the batter rest for 10 minutes.

4. Heat a skillet over medium-low heat and add a little ghee.

5. Scoop about 1/4 cup batter per pancake into the skillet and gently flatten slightly.

6. Cook for 3 - 4 minutes on the first side, until golden brown and the edges look set. Flip and cook for another 2–3 minutes, until golden brown on the second side.

7. The pancakes are done when the center feels soft and creamy but not wet or liquid. Ricotta pancakes stay slightly custardy inside even when fully cooked.

   
   

   #kidfriendly #breakfast #vata #pitta #kapha #onepotmeal

   
   

   Notes

   • These are lovely on their own, but you can also serve them with some cucumber raita, your choice of cooked meat, arugula salad, wilted greens, steamed kale, asparagus salad, your choice of seasonal veggie or sauce, you choose!

   • These pancakes are mainly vata & pitta pacifying. But, they can also be great for kaphas as the greens and herbs offset the heaviness of the flour and cheese. If kapha, be sure to serve with extra cooked veggies, steamed greens, asparagus salad, and/or a fresh arugula salad!