Spinach Pancakes with Smoked Salmon & Grapefruit Vinaigrette
These dark green beauties will have you talking like Pop-Eye the Sailor Man in no time. Chock full of spinach and filled with protein, you’ll wish every day was pancake day!
Ingredients:
150g baby spinach
10g fresh basil
480ml almond milk
3 eggs
1/2 tsp salt
1/4 tsp black pepper
130g plain flour
1 tbsp oil (for frying)
Filling:
cream cheese
smoked salmon
fresh basil
romaine lettuce
grapefruit vinaigrette (recipe follows)
Method:
In a high powered food processor or blender (I use a Nutribullet Rx), add spinach, basil, almond milk, eggs, salt, and pepper. Blend until fully smooth and vibrant green.
Add the flour to the mix and blend again until the flour is fully incorporated. The mixture will be quite thin.
Allow to sit and rest for a minimum of 20 minutes before you cook.
Over high heat, drizzle oil into a non-stick pan or pancake pan. Pour in about 4 tbsp of mix (this may be more or less depending on the size of your pan), gently swirl to fully coat the bottom of the pan.
The pancake will begin to dry out and bubble along the edges to the center. Using a rubber spatula, carefully lift around edges, moving towards the centre of the pancake. Once loosened, you will be able to flip the pancake to cook the other side.
Holding the handle of the pan with one hand, with a confident flick of the wrist flip over your pancake (don’t worry if the first one doesn’t land right- mine ended up looking a bit more like scrambled eggs than a pancake- still tastes great!).
Allow pancake to cook for about 30 seconds. Stuff your pancake with cream cheese, smoked salmon, fresh basil, & lettuce. Drizzle with grapefruit vinaigrette and garnish with peeled grapefruit segments.
Grapefruit Vinaigrette
Ingredients:
3 Tbsp grapefruit juice (about half of a medium grapefruit)
grated rind of 1 lemon
2 Tbsp lemon (about the juice of 1 lemon)
2 Tbsp extra virgin olive oil (any oil you enjoy or half will work)
2 Tbsp honey
1 1/2 Tbsp dijon mustard
salt, to taste
pepper, to taste
Method:
In a small mixing bowl, whisk together all ingredients until fully emulsified.
Store in an airtight container in the fridge and use as required
Loved that and still craving pancakes? Try this! Same green recipe as above, but substitute fresh coriander for the basil, fill your pancake with your favourite TexMex flavours: I love sautéing up onions, peppers, & black beans, mashing up avocado for a little guacamole, making some plum tomato & red onion salsa, and drizzling a bit of cheeky sour cream or shredded cheese across the top. Gorgeous!