Pancakes with salmon, avocado and cream cheese

This savoury pancake topping involves no cooking - ideal for a speedy, nutritious meal anytime. Find our base pancake recipe here.

Beginner

Breakfast, lunch, dinner or snack

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Ingredients Checklist:

Makes two portions

75g tinned salmon, drained or smoked salmon
1 whole ripe avocado, skin and seed removed
50g cream cheese

Allergens:

Contains fish, milk

Nut-Free

Recipe by Dietitian Cath Fogarty

Preparation

Timings

Approx.: 5 mins

This recipe was designed for children. Your dietitian should help you calculate the right portion for your child. Some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child.

Nutritional content (2 pancakes):

522kcals, 25.8g protein, 39.5g fat, 16.7g carbohydrate, 1.4mg iron, 194mg calciumy.

Portion Sizes

2 pancakes with salmon topping

Full portion 420ml/ 7 x 60ml syringes	= 419kcal/22.3g protein
Half portion 210ml/ 3.5 x 60ml syringes	= 209kcal/11.0g protein
Third portion150ml/ 2.5 x 60ml syringes	= 150kcal/8.2g protein

High/Low kcal options

To increase calorie content add 1 tbsp (15g) extra cream cheese (50kcal)

Step 1

Assemble salmon (75g), sliced avocado and cream cheese (50g) on top of your pancake - simple!

Blending Instructions

Salmon and avocado topping with 2 pancakes - blend with approximately 180ml water for 3 to 5 minutes. This yields 420ml total blend.

Freezing Instructions

Pancakes are suitable for home freezing! Once made, pop them in the freezer. To use, defrost the pancakes, make the topping and blend.