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Oat Pancakes with Salmon · GialloZafferano.com

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  Speaker 1: Oat pancakes with smoked salmon are a savory, protein rich
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  Speaker 1: breakfast or branch with soft oat pancakes and a fresh,
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  Speaker 1: slightly salty topping of smoked salmon, creamy Greek yogurt, avocado,
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  Speaker 1: chia seeds, and limes zesta. This recipe serves stew people
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  Speaker 1: and uses the quantities given. For four pancakes, you need
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  Speaker 1: about fifteen minutes for preparation and about twenty five minutes
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  Speaker 1: for cooking. For the pancakes, you need four egg whites,
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  Speaker 1: thirty grams of oat flour, forty grams of Greek yogurt
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  Speaker 1: zero percent fat with no added sugars, one quarter teaspoon
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  Speaker 1: of baking soda, one pinch of fine salt. For the filling,
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  Speaker 1: you need two hundred grams of smoked salmon, two hundred
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  Speaker 1: grams of Greek yogurt zero percent fat with no added sugars,
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  Speaker 1: one avocado are two spoonfuls of chia seeds, lime peel
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  Speaker 1: as kneaded, fine salt as kneaded. Start with the pancake butter.
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  Speaker 1: Pour the egg whites into a bowl, Add the pinch
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  Speaker 1: of fine salt and the greek yogurt. Whisk everything by
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  Speaker 1: hand until the mixture becomes uniform. Add the hot flour
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  Speaker 1: and the baking soda. Add another pinch of salt. Mix
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  Speaker 1: carefully until you obtain a smooth, lump free butter. Move
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  Speaker 1: on to cook in the pancakes. Heat an onstick pen
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  Speaker 1: very well over medium low heat. When the pen is hot,
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  Speaker 1: pour a couple of spoonfuls of butter into the center
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  Speaker 1: of the pen, forming one pancake. Cook the pancake over
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  Speaker 1: medium low heat for about two to three minutes. As
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  Speaker 1: soon as small bubbles form on the surface, flip the pancake.
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  Speaker 1: Cook the other side for another two to three minutes
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  Speaker 1: until the pancake is golden. Repeat with the remaining butter
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  Speaker 1: until you have four pen cakes in total. Keep the
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  Speaker 1: cooked pancakes warm while you prepare the felling. Prepare the avocado.
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  Speaker 1: Cut the avocado, remove the pit and scoop out the flesh.
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  Speaker 1: Slice the avocado flesh into thin slices, and set aside.
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  Speaker 1: Prepare the yogurt cream for the topping. Place the Greek
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  Speaker 1: yogurt in a bowl. Add a pinch of fine salt.
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  Speaker 1: Mix well until the yogurt is smooth and creamy. Assemble
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  Speaker 1: the pancakes. Place the pancakes on plates. Spread some of
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  Speaker 1: the salted Greek yogurt cream on top of each pancake.
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  Speaker 1: Arrange the fin avocado slices over the yogurt. Add the
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  Speaker 1: smoked salmon on top of the avocado. Garnish the pancakes
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  Speaker 1: with the chia seeds, sprinkling them evenly. Grate some lime
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  Speaker 1: peel over the top as needed to add a fresh zesty.
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  Speaker 1: Not serve the oat pancakes with salmon immediately while the
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  Speaker 1: pancakes are still warm and the topping is fresh. Unfilled
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  Speaker 1: out pancakes can stain the refrigerator for up to two days,
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  Speaker 1: or they can be frozen and used later