Make a deluxe brunch like you’ve never imagined! Treat yourself or someone you love to a plate of savory protein pancakes topped with your very own, homemade, carrot-based salmon!
Slice the carrots very thin using a knife or peeler. Bring a pot of salted water to a boil. Cook the carrot strips for 5-6 minutes.
Drain the carrots and put them into a Mason jar or other sealable container.
Put the other ingredients for the carrot salmon into the container and seal it. Set the container into the fridge overnight to marinate.
The next morning, mix the Protein Pancakes mix with the water in a bowl. Whisk until it forms a smooth batter.
Heat the oil in a pan over medium-high heat. Pour out the pancake batter to form 4 pancakes. Cook until golden-brown on both sides.
Meanwhile, mix the yogurt, the lemon juice, the chopped dill, and the capers in a small bowl.
Stack the protein pancakes on a plate and top with the carrot salmon. Drizzle the sauce on top or serve on the side.
Our Tip: Make zucchini pancakes instead of protein pancakesZucchini pancakes topped with carrot salmon sounds like a perfect combo, doesn't it?
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