Print Recipe

Buckwheat Pancakes with Smoked Salmon and Cottage Cheese

healthy and easy buckwheat pancakes with protein packed salmon and cottage cheese
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: breakfast/brunch
Servings: 8
Author: Karon Grieve

Ingredients

  • 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

Instructions

  • 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.

Notes

gluten free, sugar free