RECIPES: Useful toppings for pancakes for Shrove Tuesday from Jamie Oliver

Mardi Gras - a wonderful holiday! But if you think every calorie and try to almost completely eliminate the flour, then give up the tasty ruddy pancakes will be very, very difficult. So we decided to share with you the correct options for fillings pancakes from Jamie Oliver (Jamie Oliver). And he is known, is not bad advise. ;)

Pancakes can be turned into useful, and sometimes even almost dietetic meal, the main thing in this business - choosing the right toppings and dough. Today we talk about the fillings and dough from different types of flour will be in the next publication.

Jamie Oliver is known not only as a virtuoso chefBut also as a man carrying weight in the concept of healthy eating out more natural products, less fast food and chemistry. Even just by reading his options for fillings pancakes start to flow salivating. We chose the ones that will make it easier and cheaper to reproduce.

1. orange slices with cream cheese and orange zest.
2. Spinach, cottage cheese, lemon peel and olive oil.
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3. Almond paste, almond flakes or chopped almonds, raspberries and honey.
4. Curd, chopped greens, smoked bacon, lemon peel and seed mixture (e.g., sunflower and flax).
5. Tahini (sesame paste), plain yogurt, feta cheese, pomegranate seeds and fresh coriander.
6. Grilled tomatoes and balsamic vinegar.
7. Smoked salmon, avocado, green onion and lime juice.
8. Greek yogurt, blueberry, poppy seeds, orange peel and fresh mint.
9. Almond paste and strawberries (defrost and drain excess juice and a little sugar simmered in a pan).
10. Banana and grated dark chocolate.
11. Fruit Mix (for example, apple, orange and grapefruit) and fresh mint.
12. Cottage cheese with apples (the apples cut into thin slices, simmered them in a pan until tender, adding quite a bit of water, a pinch of sugar and a little lemon juice, then mix with cottage cheese).
13. Dried tomatoes or cheese with feta and olive oil, garlic and fresh herbs (dill for cheese and the basil for feta).