This months #TheRecipeRedux is a healthy lunch to break you out of the boring sandwich rut, because sometimes you get sick of bread and need something a little more creative.
Everyone loves pancakes, so why not take pancakes for lunch? Before you say it, yes you can make nutritious and delicious healthy pancakes in no time at all.This means you can look forward to lunch and be the envy of all your friends, because your lunch looks and tastes so awesome!
My chive and ricotta savoury pancake recipe is awesome because it provides you with the completeness of a balanced meal, with vegetables and protein, but with all the fun!
They are great for those who enjoy a vegetarian style cuisine as and love Mediterranean flavours. It also gave me an opportunity to use a few fresh herbs from my vegetable patch I’ve been cultivating for the last few months. There’s nothing like the smell of fresh basil to make your mouth water.
To cook pancakes it takes about 10minutes. It’s quick and simple, which is perfect for the night before or morning of cooking prep before work or school.
Chive & ricotta savoury pancakes
Ingredients – Serves 3 (6 pancakes)
- 200ml buttermilk
- 1 egg
- 1 cup self-raising whole wheat flour
- 1 tsp sugar
- 1 tsp butter to cook
- ¼ cup ricotta cheese
- 1 tbsp chives
- 2 Roma tomatoes
- 4 tbsp chopped fresh basil leaves
- ½ red onion
- 1 tbsp apple cider vinegar
- Pinch salt
In a bowl place whisk together the milk and egg, then add flour and remaining ingredients and mix together. Melt the butter in a fry pan and pour a portion of the mixture into the pan, let cook till golden brown, then flip. Repeat with the remaining mixture.
Whilst the pancakes are cooking, chop the tomato, onion and basil and place into a bowl and mix with apple cider vinegar and salt.
To serve place the bruschetta mix on top of the pancake and eat. You can serve this warm or pack it cold for a portable lunch.
332kcal. 40g carbs.12g fat. 20g pro. 7g fibre