Home & Cuisine

Pancake with salmon and Philadelphia cheese

Child in the kitchen

  • 2 pcs eggs, lightly beaten
  • 120 ml buttermilk
  • 90 g gluten free flour
  • 3 tbsp chives, fresh, chopped
  • 125 g cream cheese
  • 1 tbsp gluten free mustard without seeds
  • 200 g smoked salmon

  1. Stir through eggs and milk. Then fold in flour and chives until smooth.
  2. Put tablespoon measures into a lightly oiled preheated pan and cook over medium heat until bubbles appear, turn over and cook a further minute until golden and cooked through.
  3. Combine Philadelphia cheese and mustard. Serve pancakes spread with Philadelphia cream cheese and top with smoked salmon.

Good points

  • Low in sugar
  • High in phosphorus
  • High in selenium
  • High in vitamin B12

Pancake could be replaced with ready-made tortillas.

Preparation time: 25 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 225.2 kcal
Carbohydrates: 22.32 g
Cholesterol: 100.39 mg
Sugar: 3.78 g
Protein: 19.36 g
Fat: 5.96 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com