These gluten-free buckwheat pancakes are a healthy take on the usual pancake recipes and the smoked salmon and creamy cottage cheese give a luxurious topping for a perfect breakfast or brunch.
Healthy eating shouldn’t be about missing out on your favourite foods.
It should be more about finding tasty alternatives. And using buckwheat flour instead of plain flour in your pancakes is one healthy alternative I have really embraced for these super tasty buckwheat pancakes.
What is buckwheat flour
For any of you who are following a gluten-free regime this recipe is just perfect as Buckwheat does not contain gluten or even wheat for that matter, bit of a misnomer I know, but he, ho I don’t make up these terms just write them.
Buckwheat is packed with fiber and is an ancient and nutrient rich grain.
What does buckwheat flour taste like?
Buckwheat flour gives a nice slightly nutty flavour to your bakes so it is just perfect for these pancakes.
There are only 4 ingredients in this gluten-free buckwheat pancakes recipe.
Buckwheat flour as mentioned above.
I’ve used almond milk to go easy on the dairy content, though I do use plain yogurt.
Separate your egg so you can whisk up that egg white and that gives you lovely fluffy pancakes.
How to make buckwheat pancakes
Whisk together the egg yolk with the milk of choice and yogurt till everything is lovely and smooth and well combined.
Now add the dry ingredients and mix well.
In another bowl whisk the egg white till it forms soft peaks and then carefully fold this into the pancake batter. Do this slowly so as not to knock the air out of your whisked egg whites. This gives you a lighter buckwheat pancake.
Heat oil in a frying pan and drop spoonfuls of the buckwheat pancake batter on to the hot pan.
Once bubbles form on the tops of the pancakes flip them over to cook the other side.
Smoked salmon topping for pancakes
For a really healthy and luxurious topping for your buckwheat pancakes (or any pancakes for that matter) mix together some cottage cheese, herbs and snoked salmon.
How to serve these
I serve mine with the smoked salmon topping and some slices of cucumber and a good squeeze of lemon juice too.
You can serve these fluffy gluten-free buckwheat pancakes with everything from blueberries and bananas to simple syrup and so much more.
You can keep these buckwheat pancakes for later just like any other type of pancakes. Just place baking parchment between the pancakes and store in a sealed box in the fridge. You can freeze them for up to 3 months too.
Looking for more fun and tasty pancake recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Buckwheat Pancakes with Smoked Salmon and Cottage Cheese
- 3 tbsp almond milk
- 2 tbsp plain yogurt
- 65 g buckwheat flour
- 1 large egg separated
- 1/2 tsp baking powder
- salt and pepper to taste
- 1/2 tsp dried oregano
- 2 tbsp cottage cheese
- 4 slices smoked salmon chopped up
- 1 tsp chives snipped into tiny pieces
- black pepper
- Whist the egg yolk with the almond milk and yogurt.
- Add in the dry ingredients whisking well to combine.
- In a separate bowl whisk the egg white to form soft peaks.
- Gently fold the egg whites into the milk mixture and stir to combine but try not to knock the air out of the egg whites.
- Heat just 1 tsp of coconut oil or butter in a frying pan and when hot drop tablespoons of the pancake batter into the pan.
- Once bubbles form on the top flip them over and cook on the other side till golden.
- Mix the cottage cheese with chopped smoked salmon and chives.
- Add a sprinkling of freshly ground black pepper.
- Serve pancakes warm and top with the salmon mixture and maybe a slice of cucumber and a tasty black olive or two.