This breakfast recipe is healthy, delicious and with an oriental touch. It is diary free. I use Vita Coco Coconut milk and Vita Coco Coconut oil in this recipe to give the exotic coconut flavour to my pancake and my scrmble Tofu. It #TastesLikeNoUdder
“This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas at http://vitacoco.com/uk/”
Oriental Coconut Pancake with Smoked Salmon and Tofu
Ingredients:
For the pancake:
250g plain flour
240 ml Vita Coco Coconut milk
1 egg
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. Vita Coco Coconut oil
For the pancake filling:
For the Smoked salmon Tofu:
100g smoked salmon
100g Japanese Silken
Tofu
2 eggs
2 tbsp. Vita Coco Coconut milk
1 tbsp. chopped chives
1/2 tsp. grated root ginger
2 tsp. Vita Coco Coconut oil
The glaze:
2 tsp. honey
1 tsp. lemon juice
1 tsp. soy sauce
1/4 tsp. sesame oil
1/2 tsp. shredded crystalline ginger
Chopped dill leaves
Extra Chive, dill leaves and parsley for garnish
Method:
1. Put all the dry ingredients in a mixing bowl. Add in egg
and coconut milk. Whisk until the batter is smooth.
2. Heat a heavy based pan with some coconut oil. Put 2
tablespoon of batter in a heated pan. Spread the mixture to a 10cm. diameter
round pancake. Cook until gold on each side. Set aside . Keep warm. Repeat the
same with the rest of the batter.
3. For the Salmon Tofu egg: Cut the salmon into small pieces
(reserve a few larger pieces for garnish). Whisk egg and coconut milk together.
Add in ginger, salt and pepper. Cut Tofu into cubes. Heat coconut oil in a pan,
pour in the egg. Scramble the eggs at slow heat till creamy. Add in salmon,
Tofu and chive. Mix well season to taste.
For the honey and ginger glaze: Warm honey, lemon juice
and soy sauce together. Add in sesame oil and ginger. Remove from heat. Set
aside.
To assemble: Place a coconut pancake on a warm
plate. Spread with a tablespoon of Tofu egg and top with a pan cake. Repeat this process. Allow 4 pancake per portion.
Arrange the smoked salmon on top and around the pancake. Drizzle with honey and
ginger glaze. Garnish with chives, dill leaves, parsley and lemon twist.
