Thu, 15 March 2018
SERVES
12 Baby Portions
WHAT GOES IN.
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
1/2 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
1/4 Teaspoon Dijon Mustard
Juice 1/4 Lime
200g Smoked Irish Salmon (or fresh salmon for babies under 1 year)
HOW TO MAKE IT...
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.
Green Shake
Ingredients:
4 small bananas - sliced and frozen
300ml whole milk (or plant based milk for vegan)
2 heaped tablespoons greek yogurt (use coconut yogurt for vegan)
Handful of fresh mint leaves
Large handful of fresh spinach leaves
1/2 teaspoon vanilla
Dark chocolate for topping + extra mint leaves
How to make it:
Add the frozen banana to a blender along with the milk and yogurt and blend until it becomes a thick ice cream consistency. You can add a little more milk if you prefer.
Use a postal and mortar to mull the mint leaves. This is important as it helps to really release their minty flavour.
Add the mint, spinach and vanilla to the blender and blend until it becomes super green!
Pour into a glass and grate over some dark chocolate, then top with mint leaves.
