Spinach Ricotta Pancakes
by Ashley Lukens
Prep time – 15 mins (MAX)
Serves: 4 adults or 6 keiki
8 oz Ricotta
1 (9-oz) bag spinach
Palm-full of fresh herbs (thyme, oregano, basil)
Palm-full of parmesan cheese
Clove of garlic
3/4 cup whole wheat flour
1/2 teaspoon baking powder
3/4 cup milk
3 eggs, divided
Blend ricotta, spinach, herbs, parm and garlic in blender until smooth.
Mix ricotta filling with milk, egg yolks, in a bowl.
Whisk together flour, baking powder, and salt in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat griddle to medium, spray with light oil, and voila! Delicious healthy pancakes the keiki will love.
Instead of maple syrup, try butter and honey.
For an adult-a-fied meal, mix with a white bean/fresh mozz salad.