Savory Smoked Salmon Pancakes
I came up with this one Saturday morning to the amazement of my husband's tastebuds. He claimed this was his absolute favorite breakfast I've even made. It fits the bill for easy, nutritious and delicious. To top it off, it looks extra special to boot.
Serves : 2 (4 pancakes)
7/8 cup (112g) Flour (brown rice, spelt or buckwheat are nice)
pinch of Maldon sea salt
1 ½ Tablespoons Hemp protein powder
½ teaspoon baking powder
1 egg, separated (or 4 quail eggs)
1 Tablespoon coconut oil, melted (or grassfed organic butter)
2/3 cup (150ml) canned coconut milk, stirred well
1 green onion, slivered
1 Padron pepper (or other small pepper), slivered
For garnish:
1 teaspoon chives, fine dice
3 Tablespoons (or more) full fat goat’s milk yogurt (or cow or sheep’s milk)
2 pieces of cold smoked salmon, torn into bite size pieces
Method
You will need additional coconut oil for frying if not using a great non-stick pan.
In a large mixing bowl, weigh the flour and add sea salt, hemp protein powder and baking powder. Set aside.
Melt coconut oil (or butter) in a small saucepan.
In a glass measuring cup, measure the canned coconut milk and add the melted butter to this.
Separate the egg yolk from the egg white.
Make a well in the center of the dry ingredients and whisk in the canned coconut milk, melted coconut oil (or butter) and egg yolk.
Stir until well combined and no lump remain.
Add the green onion and Padron pepper (or other chili pepper) and mix to combine.
In a medium bowl, beat the egg white until stiff peaks appear. Lightly fold the egg white into the batter until incorporated.
Heat the non-stick or cast iron frying pan over medium-high heat. If using coconut oil to fry in, begin to melt. Add a soup ladleful of batter to the hot pan. Cook until bubbles begin to form on top and the bottom is nicely browned. Flip after approximately 2-3 minutes and cook an additional 2 minutes.
To serve, top pancakes with yogurt, 2 torn pieces of smoked salmon and a sprinkle of chives.