These little mouthfuls of healthy deliciousness are a great way to please guests when you’re entertaining this spring! This recipe is easy peasy (pardon the pun – sorry, I couldn’t resist!) and a great way to sneak some veg into your party menu.
It’s gluten and dairy free so perfect for if you’re catering for people with food sensitivities.
You will need:
For the pancakes:
3 spring onion stalks (or half a red onion), chopped
2 tbs fresh herbs (i.e. parsley, mint, basil)
1/2 cup buckwheat flour
1 tsp baking soda
Juice and zest of 1 lemon
Coconut oil (for cooking)
Pinch salt and pepper
What to do:
1. Bring a pot of water to the boil. Blanche peas, cooking for no longer than 30 seconds before running under cold water to stop the cooking process.
2. Put all pancake ingredients in a food processor and pulse until the mixture is combined – not for too long though as you want the mix to be chunky rather than pureed
3. Heat coconut oil in medium frypan and dollop pancake mixture, cook until brown, flip and repeat.
4. Garnish with smoked salmon, labneh and chives.