Ever heard of food combining? I’ve tried it and hated it so believe me this post is not about that at all. In fact this post is about combining dates (no, not the ones you eat) as this tasty little recipe is a nod to both Valentine’s Day tomorrow and Pancake Day next Tuesday.
Valentines in that the inclusion of smoked salmon makes this a lovely luxurious breakfast-in-bed treat and the buckwheat pancakes are just an obvious one for Shrove Tuesday.
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.
If you are planning on any sort of exercise (!) then this breakfast will set you up with lots of power and energy as it is packed with protein and not a sugar granule in sight.
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.
I know it seems a tad unromantic to be sharing a breakfast recipe, but if you made my Valentines Truffles I showed you on Monday you will have enjoyed a fun evening with your loved one and a romantic healthy breakfast in bed might be just the ticket!
What will I be doing tomorrow for Valentine’s Day? Well I will be putting the finishing touches to the decorations at The Fort on St Catherine’s Island in Tenby where we are presenting a masquerade ball for Valentine’s Night. For weeks we have been making hearts and roses and this week putting it all together, you’ll have to wait till I get home and will share some photos.
Have a lovely Valentine’s whatever you do.
Buckwheat Pancakes with Smoked Salmon and Cottage Cheese
- 3 tbsp almond milk
- 2 tbsp plain yogurt
- 65 g/2 1/2oz 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.