Oriental Coconut Pancake with Smoked Salmon & Tofu

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.