Go savoury pancakes

We’re not going to lie – these pancakes are flippin’ moreish! Vibrant and refreshing, iron-rich spinach is blitzed to give you a glowing green batter! Top off with avo, toms, ricotta and olives, and you have yourself a decadent savoury supper for Pancake Day – and beyond. Big thanks to Tom Parker Creamery for their top-notch vitamin enriched whole milk in this one, it really brings the recipe to life!

30 minutes

Serves 6

Nutritional Information

Calories 364.0
Protein 11.44
Fat 22.0
of which saturates 7.3
Carbohydrate 31.61
of which sugars 4.0
Fibre 1.95


  • 200g self-raising flour
  • 1 Enriched egg
  • 275ml Tom Parker Creamery vitamin enriched whole milk
  • 50g baby spinach
  • 250g ricotta
  • 1 lemon, zest and juice
  • 1-2 tablespoons olive oil
  • 2 ripe avocados, thinly sliced
  • 120g baby plum or cherry tomatoes, quartered
  • A handful pitted black olives, torn in half
  • A handful of fresh basil leaves


  1. Put the flour, egg, milk, and spinach into a blender. Season and blitz until smooth. Alternatively use a stick blender to blitz. Leave to rest at room temperature for at least 10 mins.
  2. Meanwhile, beat the ricotta in a mixing bowl with the lemon zest, juice and 1 tbsp olive oil. Season and whisk until light and smooth.
  3. Heat a little of the oil in a large frying pan over a medium-low heat. Add a ladle of the batter into the pan, again swirling so that the base is covered. Cook for 1½-2 mins, flipping halfway when bubbles have formed on the surface. Transfer to a plate and repeat with the remaining batter adding a little more oil before each one.
  4. To serve, spread the whipped ricotta over the pancake, top with sliced avocado, chopped tomatoes, olives, and basil leaves. Fold in half and enjoy.

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