Buckwheat Spinach Pancakes with Smoked Salmon

9 Ingredients

Number of servings

4

280grams buttermilk
1 eggs, beaten
200grams spinach
175grams buckwheat flour
1teaspoons baking powder
1 medium lemon, juiced and zested
1tablespoons canola oil
200grams oak smoked salmon
2tablespoons creme fraiche, reduced fat

Description

Gluten free buckwheat pancakes are a great way to start the day with extra veggies.

Method

Step 1 of 5

Place the spinach in a large bowl with a drizzle of water and microwave for 1 minute to wilt. Drain well on kitchen paper.

Step 2 of 5

Add the spinach to a blender with the egg, buttermilk and lemon zest and blend to a smooth puree.

Step 3 of 5

Whisk the flour and baking powder together in a large bowl, pour the puree in and mix to combine. Add a tablespoon of water to loosen if the batter is too thick.

Step 4 of 5

Heat a drizzle of oil in a non-stick pan on medium heat and spoon 2 tablespoons of batter in. Cook for 2 minutes until bubbles appear on the surface and the edges begin to set, then carefully flip and cook for 1 minute on the other side.

Step 5 of 5

Repeat until you have 12 pancakes. Top with creme fraiche, smoked salmon and a squeeze of lemon and serve.