Spinach pancakes filled with ricotta and salmon

Ingredients

• 250 g Ricotta, low-fat
• 200 g Spinach, frozen
• 150 ml Oatmilk
• 100 g Spelt flour
• 100 g Smoked salmon
• 1 pcs Egg
• 1 tbsp Dill weed, fresh
• 1 tsp Garlic powder
• 1/4 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 1/4 tsp Extra virgin olive oil

Method

1. Thaw the frozen spinach. Then mix with the flour, egg, garlic powder, salt and oat milk. The pancake batter should be smooth and a little thicker than classic pancakes. You can adjust the consistency with oat milk or flour.
2. Fry both sides of the pancakes for about a minute in a pan greased with olive oil.
3. Meanwhile, mix the ricotta with the chopped dill and ground black pepper.
4. Spread the pancakes with the ricotta cream, place the salmon pieces inside and roll up the pancakes.
5. Eat the pancakes fresh.