Savoury Salmon & Greens Pancakes.
It’s officially pancake day and I, like many people, decided last minute that I wanted to create something pancakey to eat today. I’m lucky enough to have an amazing health food store and a greengrocer 10mins walk away so I was able to pick up all the ingredients for this tasty little dish.
As much as I love a thick blueberry pancake with toasted walnuts and maple syrup, I thought savoury was the way to go today. Thinking about what’s in season at the moment, I decided to do a pancake take on a salmon, avocado and greens type breakfast (but that’s also great for dinner!).
Chickpea flour, for the batter mix, adds in a nice bit of protein and fibre with the added bonus of being gluten-free. Wild salmon provides more protein and Omega 3 fatty-acids, then there’s plenty of greens, from seasonal kale to dill, parsley, avocado and spring onions to sneak in some extra nutrients.
The best thing about these pancakes is that you can eat them at any meal! Make a batch of them and save in the fridge for meals over the couple of days.
Savoury Salmon & Greens Pancakes
Ingredients
- 200g chickpea flour
- 190g water
- 2 tsp tahini
- pinch of sea salt
- 45g kale, finely chopped
- 2 spring onions, finely chopped
- 1 clove garlic, finely chopped
- handful parsley, finely chopped
- few sprigs of dill, finely chopped
- 160g tin wild salmon, drained and flaked
- 1 tbsp extra virgin olive oil
- pinch of sea salt
- chives, finely chopped to garnish
- 1 avocado
- 1 lemon, juice only
- 1 tsp tahini
- few sprigs of dill, roughly chopped
- pinch of sea salt
Instructions
- Finely chop the kale, spring onions, garlic, parsley and dill.
- Add the extra virgin olive oil to a medium frying pan and heat on medium. Add the onions, garlic and sea salt, sauté for a 2-3 minutes. Add in the kale and cook for a further 2-3 minutes until the kale goes a bright green colour. Set aside.
- In a blender, mix the avocado, lemon juice, tahini, dill and sea salt until it becomes a smooth, creamy dressing consistency. If too thick, add some water, small amounts at a time, until you reach desired consistency.
- In a bowl, mix the chickpea flour, tahini and water, stirring well to combine. I like to use a whisk to make sure it's all mixed well. Add in the chopped parsley, dill, salmon and the kale, onion, garlic mix. Stir well. Add in more water, one tablespoon at a time if the batter is too thick. You don't want the batter to be too watery, mix in carefully until you achieve a thick batter consistency.
- Add a 1/2 tablespoon of coconut oil to a medium size frying pan over a medium heat. You need the pan to be quite hot, so that the pancakes don't stick to the pan. Test the heat with a small piece of batter, if it takes too long to cook then the pancake will stick to the pan.
- Once at the right heat, add an ice cream size scoop or 3 tbsps of batter to the pan, making sure it spreads into a circle shape. (I like to use a ladle to spoon in the batter so it goes in the pan in one scoop). Leave to cook for a few minutes. You will start to see bubbles form on the batter. Bubbles mean it's ready to be turned over, flip it over and cook the other side for another couple of minutes. You will be able to see when the batter is cooked but be careful not to let it burn.
- Once cooked, transfer the pancake to a cake cooling grid (or I use the rack out of my oven) while you cook the rest of the pancakes.
- Serve in a stack of two or three pancakes, garnish with extra parsley, dill, chives, flaked salmon, a dash of extra virgin olive oil and some edible flowers if you're feeling fancy! I used viola flowers on mine.