Make a light and healthy brunch with this recipe for spirulina pancakes with spinach and salmon. Incredibly tasty and full of potent nutrients, these gorgeous green pancakes are fantastic with fish.
Long before it became a regular on the shelves of wholefood stores, spirulina was a staple of the Aztec tribes of ancient Mexico. Rich in protein, it also has powerful antioxidant and anti-inflammatory properties, as well as important minerals. In fact, it contains traces of almost every nutrient needed for good health. Its iron and protein content makes it especially good for vegans.
When sourcing your salmon to serve with your spirulina pancakes, always opt for fish that features the blue tick of the Marine Stewardship Council (MSC) on its labelling. The MSC only provide the blue fish label seafood from fisheries that have been certified to the MSC’s standards for sustainable fishing.
Spirulina pancakes recipe with spinach and salmon
Serves: 4
Ingredients
For the pancakes
- 150g frozen spinach, defrosted, or freshly cooked spinach leaves
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp spirulina powder
- 150ml organic whole milk
- 1 large egg and 1 egg yolk
- 25g melted butter, plus a knob of butter for frying
For the filling
- 200g low-fat crème fraîche
- 1 shallot, finely diced
- 1 tbsp capers, chopped
- 200g organic smoked salmon
- Handful of fresh spinach and lemon wedges, to serve
- Black pepper
