Savoury pancakes with spinach, ricotta & smoked salmon

Name: Savoury pancakes with spinach, ricotta & smoked salmon
Total time: 50 min
Yield: 6 pancakes
Ingredients: 3 eggs (or plant-based alternative of your choice); 100 ml milk (or plant-based alternative of your choice); 6 tbsp wholemeal wheat flour; 2 handful fresh spinach; 100 g ricotta (or plant-based alternative of your choice); 1 tsp baking powder; 1 tsp baking soda (if you want fluffy pancakes); salt; pepper; 2 tbsp cream cheese (or plant-based alternative of your choice); 100 g smoked salmon (or plant-based alternative of your choice); 50 g rocket; a few basil leaves; a few radishes; sesame seeds

19.08.202010.03.2023 1 min read

This savoury pancake recipe is perfect for your summer brunches and lunches. It mixes various flavours and nutritional benefits and is balanced in nutrients for a complete meal.

Spinach ricotta pancakes with smoked salmon and radish

Savoury pancakes with spinach, ricotta & smoked salmon

All animal ingredients can be replaced with plant-based ones.

CourseMain Dish
CuisineFresh & Healthy

Servings	Prep Time
6 pancakes	50 minutes

Servings	Prep Time
6 pancakes	50 minutes

Savoury pancakes with spinach, ricotta & smoked salmon

All animal ingredients can be replaced with plant-based ones.

CourseMain Dish
CuisineFresh & Healthy

Servings	Prep Time
6 pancakes	50 minutes

Servings	Prep Time
6 pancakes	50 minutes

Ingredients

Pancakes

3 eggs or plant-based alternative of your choice
100 ml milk or plant-based alternative of your choice
6 tbsp wholemeal wheat flour
2 handful fresh spinach
100 g ricotta or plant-based alternative of your choice
1 tsp baking powder
1 tsp baking soda if you want fluffy pancakes
salt
pepper

Topping

2 tbsp cream cheese or plant-based alternative of your choice
100 g smoked salmon or plant-based alternative of your choice
50 g rocket
a few basil leaves
a few radishes
sesame seeds

Servings: pancakes

Units:

Instructions

Pancakes

Mix the eggs, milk and flour with a whisk.
Add the spinach and ricotta.
Add the baking powder and baking soda.
Add salt and pepper to taste.
Heat a little cooking oil in a pan over high heat until it simmers, then reduce to medium-low heat.
Place a scoop of the mixture in the centre of the pan.
Flip over after approximately 2 minutes when the pancake peels off easily.
Cook for another 2 minutes.
Remove the pancake from the pan and repeat 5 more times.

Topping

Cut radishes into thin slices.
Trim the basil.
Arrange the pancakes on top of each other (2 x 3 pancakes).
Spread the tops of the last pancakes with cream cheese.
Place the salmon on top.
Cover with rocket, radish and basil.
Sprinkle with sesame seeds.
Enjoy!

Johanie Sulliger

Je suis diététicienne, diplômée de la Haute Ecole de Santé de Genève et j’ai la chance d’exercer un métier que j’aime, vraiment ! C’est pendant mes études que l’envie de créer ce blog m’est venue. Je souhaitais apporter un regard nouveau sur la nutrition et tenter d’abattre le cliché de la diététicienne traqueuse de bourrelets et amoureuse des pouces de soja. L’alimentation étant une problématique majeure de santé publique, mon blog s’adresse principalement à une population en bonne santé qui souhaite trouver des conseils et infos pratiques pour la santé. J’espère qu’à travers mes articles, tu découvriras que plaisir et santé font bonne affaire et que les régimes sont hyper has-been !