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Savoury pancakes with avocado and smoked salmon

Savoury Pancakes Header Savoury Pancakes

Serves: Makes 10 small pancakes
Allergy Information
: Egg free, Nut free, Soya free, contains wheat and gluten
Prep time: 5 minutes
Cook time: 2–3 minutes per pancake

Ingredients

  • 125g plain flour
  • 300ml of Aptamil Pepti, cooled
  • A little vegetable oil
  • 1 ripe avocado
  • 2–3 slices smoked salmon
  • A little lemon juice

Method

Step 1

Prepare formula as per instructions on pack.

Step 2

Tip the flour into a large bowl and make a well in the centre. Gradually add the formula, stirring all the time with a wooden spoon to make a smooth thin batter.

Step 3

Heat a little oil into a small non-stick frying pan.

Step 4

When oil is hot pour a large tablespoon of mixture into the pan, swirling the pan to make a pancake about 12cm across. Cook for around 1 minute until the pancake has turned creamy coloured with no raw batter visible, then flip over using a palette knife and cook for a further minute until golden. Slide onto a flat plate while cooking the remaining pancakes.

Step 4

Mash up the avocado, then cover each pancake with a small slice of smoked salmon, spread with a little avocado and a drizzle of lemon juice, then roll up and serve.

Nutritional Information


Per pancake
Energy Protein Carbohydrates Fat Iron Calcium Sodium
132 kcal 6g 13g 5g 1mg 43mg 290mg

Tips

  • Cut each pancake in half to make it easier to eat with the fingers.
  • Swap the flour for a wheat free/gluten free alternative (e.g. buckwheat flour, rice flour) to make wheat free/gluten free pancakes.
  • For a sweet version drizzle each pancake with a little honey or agave syrup and a squeeze of lemon juice, or fill with a little mashed banana and roll up.
  • These pancakes freeze well for up to one month when wrapped in foil.

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