Smoked Salmon Pancakes
Makes approximately 8 pancakes | Serves 4
Ingredients
Pancake Mix
Buckwheat and Hemp Seed Pancake Mix
Just add…
2 large eggs, lightly whisked
1-2 tbsp oil of choice (hemp, olive oil, coconut oil)
300ml milk of choice (for a thinner pancake, add up to an extra 60ml of milk)
To serve…
300g smoked salmon
1 cup spreadable cream cheese
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
Zest of half lemon
2 handfuls rocket
Salt to taste
Hemp seeds (provided in Pancake Mix)
Method
1. Combine Pancake Mix and additional ingredients in a medium bowl.
2. Whisk well and set aside for 5 mins.
3. Meanwhile, mix together the cream cheese, a little salt, the herbs and lemon zest and set aside.
4. Cook pancakes in a hot pan with a little oil. Use 1⁄4 cup scoop of mix per pancake, spread thebatter by rolling the pan around or using the back of a tablespoon. You are looking for approx. 15cm pancake.
5. Wait for bubbles to form (approx. 60 secs) then flip until cooked through (approx. 30-45 secs).
6. Once cooked, stack two pancakes on each plate and dress with herbed cream cheese, smoked salmon and rocket.
Finish with a sprinkle of the hemp seeds provided and more lemon zest.
Nutritional Benefits
With the inclusion of buckwheat, hemp seed, brown rice and potato starch these pancakes are gluten-free, high in fibre and protein. The added cinnamon aids in the regulation of your blood sugars, the protein will fuel your day and the wholegrain content of the ingredients will keep you feeling full longer and aid in healthy digestion.
