You most likely haven’t seen pancakes like these before, but my motto in life is that if I can eat it, I will put it in a pancake. (’til I die) I’m a big fan of utilising leftovers and getting creative – that’s actually how I make 90% of my food; from scraps that I didn’t deem worthy of wolfing down the days before. I had some leftover cream cheese & spinach mix from an aubergine veggie lasagne the night before so figured it’d work well with these savoury banana, yes – banana – pancakes.

Banana’s do omit a sweet flavour in contrast to the savoury element but the level of sweetness depends on their ripeness. Overripe bananas will be sugarier whereas the fresher (green tint) ones are full of starch.

Either way, if you like a sweet & salty combo  – then this is your lad.

I used hemp protein powder to build up the savoury element but you can use any protein powder you like as long as it doesn’t contrast with the salmon flavour. Hemp has an earthy undertone so goes well with light savoury dishes.

It almost seems too simple to deem worthy of a recipe, but here you go!

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Ingredients

Pancakes

• 1 medium banana
• 2 eggs
• 15g hemp protein powder
• 1 tsp coconut oil (to fry)
• Pinch of sea salt & black pepper

Toppings

• Handful(s) of rocket leaves
• 50g smoked salmon
• 50g baby plum tomatoes, chopped
• 1 celery stalk, chopped
• 5g toasted pumpkin seeds

Cream Cheese Mix*

• 25g cottage cheese (I used a Lidl light one)
• 20ml unsweetened almond milk
• Grated nutmeg, to taste
• Sprinkle of feta cheese
• 50g spinach, chopped**
• Pinch of sea salt & black pepper

*As the mix was leftover from the night before, my proportions aren’t to the T, but this one is only 41 calories anyway, so just eat the feckin yoke and enjoy it.

**I used Dunnes frozen spinach that I defrosted & chopped but fresh would work fine too, if you’re some kinda weirdo.

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Directions

• Mash your banana with a fork in a mixing bowl. Add 2 eggs and whisk until smooth.
• Measure out 15g protein powder and add it to the mix with sea salt & black pepper.
• Stir until smooth before adding mixture to frying pan lightly covered in coconut oil.
• Fry for 2-3 minutes, until bubbles start to form.
• Toast the pumpkin seeds in a separate pan while they’re cooking.
• Flip pancakes over and fry for an additional 1-2 minutes.

• Layer smoked salmon and rocket leaves between each layer.
• Top with cream cheese mix, chopped celery, tomatoes and pumpkin seeds.

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Macros

• Calories 510
• Protein 38g
• Carbs 32g
• Fat 26g

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