Buckwheat Pancakes With Smoked Salmon – A Great Breakfast Recipe

This is a simple yet delicious recipe for savory pancakes that even those who are trying to be gluten-free can enjoy. Instead of regular flour, this recipe calls for seeded buckwheat that has nutritious benefits! Add to that smoked salmon that’s very rich in omega-3 fatty acids and you’ve got a tasty and healthy breakfast that’s truly hard to beat. What’s more, it’s easy to make!

The Ingredients

To prepare four of these scrumptious pancakes, you’ll need about 25 minutes of dedicated time and the following ingredients:

• Half a cup of buckwheat flour
• A large egg with the egg white and yolk divided
• Salt and black pepper
• Two-thirds of a cup of cashew milk (or your preferred milk)
• Three tablespoons of toasted sesame seeds
• Three tablespoons of toasted sunflower seeds
• Half a cup of Greek yogurt
• Two teaspoons of avocado oil
• Eight ounces of smoked salmon
• Half a red onion sliced thinly
• A quarter-cup of fresh dill
• Lemon slices or wedges for serving

Mix Up the Batter for the Pancakes

Take a medium bowl and start whisking together the milk and egg yolk. Stir in a pinch of salt and pepper and the buckwheat flour until combined. Take a second bowl and start whisking the egg white in it until it forms soft peaks. Fold the egg whites into the buckwheat mixture. Stir in the toasted seeds.

Serve and Enjoy a Delicious Breakfast

Coat a large non-stick skillet with a teaspoon of oil and heat it on medium. Take a quarter cup of the batter and fry the pancakes in batches. Fry one side for three minutes, until the bottom is golden brown, then flip and cook for a minute more. When every pancake is done, serve it with a coating of Greek yogurt. Top with smoked salmon and dill with lemon wedges on the side.