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.