Cream Cheese and Chive Pancakes with Smoked Salmon
-
Prep Time
15 MINS
-
Cook Time
8 MINS
- KCals 327
- Carbs 17G
Ingredients
For the topping:
- 75 g reduced-fat cream cheese
- 5 g fresh chives, chopped
- 1/4 tsp Dijon mustard
- 2 tsp freshly squeezed lemon juice
- salt and freshly ground black pepper
For the pancakes:
- 40 g porridge oats
- 1 tsp baking powder
- 10 g fresh chives, chopped
- 2 medium eggs
- 75 g reduced-fat cream cheese
- 2 tsp freshly-squeezed lemon juice
- salt and freshly ground black pepper
- low-calorie cooking spray
- 50 g smoked salmon, cut into strips
Instructions
-
Place the ingredients for the cream cheese topping in a bowl and mix well. If needed, season with salt and pepper.
-
Use a blender to blitz the oats to a coarse flour. Place in a bowl, along with the baking powder and chives (reserve a few for garnish if you wish).
-
In a jug, beat together the eggs, cream cheese, and lemon juice — until smooth. Season with salt and pepper.
-
Make a well in the middle of the oats and pour in the ingredients from the jug. Beat in the liquid, until you have a smooth mix. Cover and allow to rest for 5 minutes.
-
Spray a large non-stick frying pan with low-calorie cooking spray and set on a medium heat.
-
When the pan is hot, drop 3 spoonfuls of pancake mixture into it, and shape the mix into 3 circles. Cook for about 2 minutes, until the edges have firmed up and the bottom is golden. Carefully flip, then cook for a further 2 minutes.
-
Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake mix. You should get 6 pancakes out of the mix.
-
Arrange the pancakes on plates, then top with the chive cream cheese and smoked salmon. Sprinkle with the reserved chives, and serve.