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buckwheat pancakes with cottage cheese and smoked salmon close up

Buckwheat Pancakes with Smoked Salmon and Cottage Cheese

Karon Grieve
Healthy and easy fluffy buckwheat pancakes with protein packed salmon and cottage cheese
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course breakfast/brunch
Cuisine British
Servings 8 pancakes
Calories 55 kcal

Ingredients
 

  • 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
Metric - US Customary

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, super healthy protein-packed.
Save for later well wrapped with parchment between each pancake can be frozen for up to 3 months.

Nutrition

Calories: 55kcalCarbohydrates: 6gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 137mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 1mgCalcium: 40mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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