Ricotta & parsley pancakes
Discover the delicious and nutritious Ricotta & Parsley Pancakes recipe, crafted with all-purpose white wheat flour, ricotta cheese, fresh parsley, and topped with vibrant cherry tomatoes, creamy avocado, and fragrant basil leaves. Perfect for a wholesome breakfast or a light lunch, these pancakes are a savory twist on a classic favorite. Easy to make and bursting with fresh flavors, they’re sure to become a staple in your healthy eating repertoire.
- 09 May 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Ricotta & parsley pancakes are a delicious and nutritious twist on the traditional pancake recipe. This dish combines the creamy texture of ricotta cheese with the fresh taste of parsley, making it a perfect meal for breakfast, brunch, or even a light dinner. Accompanied by cherry tomatoes and avocado, these pancakes are a delightful way to start or end your day.
Ingredients:
Instructions:
- Wash and chop the fresh parsley.
- Halve the cherry tomatoes.
- Slice the avocado.
- Wash the basil leaves and set aside.
- In a mixing bowl, combine the all-purpose flour and baking powder. Whisk together to ensure they are well-mixed.
- In another bowl, lightly beat the eggs.
- Add the milk and ricotta cheese to the beaten eggs, and mix until smooth.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chopped parsley, and season the batter with salt and pepper to taste.
- Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray oil.
- Pour about 1/4 cup of the batter for each pancake onto the hot skillet.
- Cook for 2-3 minutes or until bubbles form on the surface of the pancake and the edges start to look set. Flip and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter, reapplying cooking spray as needed.
- While the pancakes are cooking, you can prepare the tomatoes and avocado.
- In a small bowl, lightly salt and pepper the halved cherry tomatoes and gently toss to mix.
- Stack the cooked pancakes on a plate.
- Top with the halved cherry tomatoes, sliced avocado, and basil leaves.
- Serve warm and enjoy your delicious Ricotta & Parsley Pancakes with the fresh toppings!
Tips:
- Ensure the batter is well mixed to avoid lumps and achieve a smoother pancake texture.
- Adding the ricotta cheese last helps to maintain its creamy texture.
- Use fresh parsley for the best flavor, but dried parsley can be a substitute if necessary.
- Be cautious with the cooking spray oil to prevent the pancakes from becoming too greasy.
- Serve the pancakes immediately after cooking to enjoy them at their fluffiest.
Ricotta & parsley pancakes are a versatile and savory option that stands out from the usual sweet pancake variations. Their unique flavor profile, enriched by the blend of ricotta and fresh parsley, combined with the goodness of cherry tomatoes and avocado, makes this recipe a wholesome and satisfying choice. Whether for a leisurely brunch or a quick weeknight meal, these pancakes are sure to please and nourish.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 16% |
| Sugar 7g | 7% |
| Fat | |
| Fat 14g | 16% |
| Saturated 3.89g | 13% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 120mg | 22% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 2.31mg | 14% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.89ug | 37% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 750mg | 22% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 2.12mg | 19% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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