Pea and Spinach Pancakes with Irish Salmon and Mint Yogurt Dip
These psychedelic green pancakes are packed with the goodness of spinach and peas. They make a delicious Baby Led Weaning recipe perfect for little hands.
Ingredients
- 1 Cup Flour
- 2 Teaspoons Baking Powder
- 1 Cup Milk of your choice
- 1 Packed Cup Baby Leaf Spinach
- 1 Cup Frozen Peas
- 1 Egg
- 2 Tablespoons Melted Butter/Coconut Butter
- A little rapeseed/olive oil for frying
- ½ Cup Natural Yogurt
- 2 Cloves Roasted Garlic Crushed roast with the skin on for 20 minutes at 160ºC
- 10 Mint Leaves
- Pinch of Black Pepper
- ¼ Teaspoon Dijon Mustard
- Juice 1/4 Lime
- 200 g Smoked Irish Salmon or fresh salmon for babies under 1 year
Method
- Start by making the pancake batter. Add the flour and baking powder to a large bowl and then set aside.
- In a blender (I use the nutribullet) add the milk, spinach and peas and whizz it up until it is bright green then add in the egg and melted butter and pulse for a few more seconds.
- Make a well in the flour and slowly pour in the pea and spinach mixture whisking as you go to prevent lumps. Keep pouring and whisking until the mixture is full combined.
- Brush a small amount of oil onto a frying pan and spoon the batter into small baby sized pancakes. Cook over a medium heat until the pancake starts to bubble on top then flip over and cook the other side. (I turn the oven onto a low heat and keep the cooked pancakes on a plate until the entire batch are cooked).
- To make the sauce add the yogurt, garlic, chopped mint leaves, pepper, dijon mustard and lime juice to a bowl and stir well.
- When you are ready to serve finely chop the smoked salmon and place a heaped tablespoon on top of each pancake, then add 1-2 teaspoons of the sauce to the top of each one.
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Recipe Notes & Tips
The pancakes can be made ahead of time and kept in the freezer. To reheat simply pop in a toaster or under the grill. Smoked salmon should be eaten fresh as should the sauce.