Easy Little Salmon Pancakes
Serves 4 – 8 depending on appetites and whether it's lunch or dinner
This is a delicious protein rich lunch. It is very quick to make in a blender. Pouring little pancakes into the pan directly out of the blender jug makes the whole process a cinch. For this recipe I used a combination of barley and spelt flours, however standard wholemeal would work or a gluten free flour mix with ½ tsp xantham or guar gum added. Left-over pancakes can be stored in a sealed container in the fridge and reheated by steaming or heating gently in a pan.
2 x 210 g tins salmon with liquid (unsalted)
1 cup wholemeal spelt flour
1 cup barley flour
2 eggs
1 2/3 cups of milk (goat, cow, rice)
1 ½ tsp baking powder
½ tsp salt
A generous handful of fresh chopped coriander or parsley
Blend all ingredients until combined. Preheat oven to a low temperature or heat the warming drawer.
Grease a fry pan with a little oil and heat on a moderate heat. It may take a couple of batches to get the heat right. It’s better to fry more slowly rather than high heat, so the insides cook through completely.
Pour 3-4 small pancakes into the pan and tilt the pan from side to side to spread slightly (not so they become one big pancake!).
Place cooked pancakes in a dish in the oven or warming drawer.
Serve 2-3 pancakes layered with any of the following: sliced avocado, sliced tomato, spring onions, sliced feta or creamy goats cheese, chutney, or sauerkraut.
