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Salmon pancake burgers with baobab mayo

Baobab powder is rich in antioxidants and essential minerals, making it great for healthy hair, skin and overall well being. Use it to make this baobab mayo served with pancake burgers.

SERVES 2 // COOKING TIME 1 hour, 5 min

For the baobab mayo
¾ cup avocado oil
2 tbsp baobab powder
1 tbsp lemon juice
1 tsp honey
½ tsp salt
½ tsp Dijon mustard
½ cup water
For the pancakes
1 eggs
¾ cup milk
2 tbsp coconut oil
1 cup buckwheat flour
2 tsp baking powder
1 tsp sugar
½ tsp bicarbonate of soda
½ tsp salt
100 g smoked salmon
Handful baby spinach
For the crisps
1 sweet potato, thinly sliced
¼ cup olive oil
1 tsp baobab powder
½ tsp paprika
¼ tsp white pepper
¼ tsp salt

For the baobab mayo
1. Place all the ingredients, except water, in a blender and blend on high for 1 min.
2. Add water and blend on high until thickened. Store in a jar in the fridge for up to two weeks.
For the pancakes
1. In a bowl, whisk together the egg, milk and coconut oil.
2. In a separate bowl, sift together the flour, baking powder, sugar, bicarb and salt. Add wet ingredients to the flour mixture and whisk to combine.
3. Drop 2 tbsp batter into a hot pan. When bubbles form on top, flip over and cook the other side.
4. Spread baobab mayo on half of the pancakes. Then sandwich together with smoked salmon and baby spinach in the middle.
For the crisps
1. Toss sweet potato slices with olive oil and bake at 200°C for 30–35 minutes, until crispy.
2. Mix the seasoning together and dust the crisps once out the oven. Serve with the pancake burgers.

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