Snack Pancakes with Seaweed and Shrimps

Pancakes can be more than just sweet. Lush pancakes make an excellent appetizer, which is a cross between honey, an open sandwich and canapes. We use only healthy products and get a tasty, dietary meal.

Ingredients

• seaweed 4 tablespoons
• peeled shrimps (small) 100 g
• canned peas 100 g
• soft cottage cheese 2 tbsp.
• garlic 2 cloves
• fresh dill 1 tbsp
• proteins 2 pcs.
• soft cottage cheese or yogurt 70 g
• coconut flour 1.3 tbsp
• green buckwheat flour 1 tbsp
• baking powder 1/2 tsp
• salt to taste
• paprika 2 pinch (s)
• black pepper 1 pinch (s)

Directions

1. We start with pancakes: with a mixer, beat 2 proteins with 70 g of soft cottage cheese or Greek yogurt into a dense foam (about 5 minutes). Then add flour (coconut and green buckwheat or other), salt, baking powder to this mass.
2. We bake small pancakes in a non-stick pan. The mass turns out to be thick, so we spread it in the pan with a spoon. The diameter of the pancakes is about 6 cm. From the specified number of ingredients, 4-5 pieces are obtained.
3. Prepare the shrimp marinade sauce: mix 1 tbsp. soft cottage cheese or yogurt, a pinch of salt, pepper and paprika, crushed garlic. Mix the shrimp sauce.
4. Fry the shrimps in the sauce in a non-stick frying pan, without oil, until a reddish-golden hue. It will take about 7 minutes to fry.
5. Cooking a dip pasta: canned peas, 1 tbsp. fresh dill, 1 tbsp. soft cottage cheese and a couple of tablespoons. we puree liquids from canned peas with a blender and get an excellent pasty mass.
6. The fun part is assembling the snack. Spread 1 tbsp on a pancake. pea paste, then spread out 1 tbsp. seaweed (pickled). In the middle, we make a small depression in which we spread the shrimp. In this case, 4-5 snack pancakes are obtained.
7. To decorate and balance the taste, you can top it up with some yogurt mixed with herbs and pine nuts. Finish cooking with a couple of drops of olive oil. Enjoy your meal!