BASIL AND RICOTTA PANCAKES
Prep time: 10
Cooking time: 25 minutes
1 cup basil
1 1/4 cup almond milk
1 1/4 cup wholemeal flour
1/2 cup pecorino cheese
1/2 cup spinach
1/2 red onion
1/4 cup lemon thyme
NOTE: If you feel like being adventurous, add in some orange zest to the recipe instead of lemon! Also add a little extra flour if needed.
Roughly chop up spinach and basil and place them into a large cooking bowl.
Whisk in the ricotta, egg, milk, lemon thyme (or that adventurous orange zest), grated cheese, and flour until well combined.
Dice up the red onion, and cook in a saucepan. Once soft, add it to the rest of the mixture, mixing well.
Heating up a saucepan on medium heat, spoon in mixture and let sit on each side for several minutes. Flip when golden, and cook both sides.
Serve with extra tomato, basil, or lemon juice.