Fluffy Smoked Salmon Pancakes
The stuffed pancakes with smoked salmon are a wonderfully fluffy low‑carb variation for healthy enjoyment.
Ingredients
- 65 g almond flour (partly sifted)
- 25 g soy flour
- 15 g flaxseed flour (1 tbsp)
- 4 eggs
- 0.25 tsp Salt
- 350 ml sparkling mineral water
- 40 g arugula (0.5 bunch)
- 2 carrots
- 50 g smoked salmon
- 150 g low‑fat quark
- 1 tsp Linseed oil
- Pepper
- 20 g chives (1 bunch)
- 20 g butter (4 tbsp)
Instructions
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1.
Whisk flour with eggs, salt and 200 ml sparkling mineral water. Set aside and let rest for 5 minutes.
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2.
Meanwhile wash arugula and pat dry. Peel, trim and grate carrots. Slice salmon into strips. Mix quark with linseed oil, season with salt and pepper.
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3.
Wash chives, pat dry, chop, add to batter and whisk, adding remaining mineral water until a runny batter forms.
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4.
Heat 1 tsp butter in a pan. Cook ¼ of the batter over medium heat, covered, for 5 minutes on each side until golden yellow. Remove pancakes and set aside. Repeat until batter is used up.
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5.
Spread quark on pancakes and top with arugula, carrot shreds and salmon. Roll pancakes and wrap in parchment paper or cut into rolls.
