Buckwheat Pancakes with Smoked Salmon and Citrus Cream Cheese

Nutty gluten-free buckwheat crêpes filled with zesty citrus cream cheese, smoked salmon, chives, pumpkin seeds, and caperberries.

Gluten-Free Seafood Breakfast Pancakes Buckwheat

Estimated Nutrition

Calories

255.7

kcal / serving

2045.2 kcal total

Carbs

14.5g

per serving

116.1 g total

Fat

16.1g

per serving

128.8 g total

Protein

13.2g

per serving

105.4 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Dairy

200

Cream Cheese

Soya or regular

Fruits

piece

Lemon

Juiced and zested

GrainsCereals

125

Buckwheat Flour

Gram Flour

Liquids

400

Dairy-Free Milk

or apple juice

NutsSeeds

pinch

Salt

bunch

Chive

Chopped

Pumpkin Seeds

Toasted

OilsFats

tsp

Rapeseed Oil

For frying

Seafood

200

Smoked Salmon

Sliced

Vegetables

tbsp

Caperberries

Roughly chopped

Method

Whisk dairy-free milk, flours, salt, and 65ml water in a large bowl.

Rest the batter for at least 1 hour.

Combine cream cheese, lemon juice, and zest in a bowl until smooth.

Heat a 20-25cm non-stick pan over medium heat and brush with oil.

Pour a thin layer of batter into the pan and cook for 1 minute until dry.

Flip the pancake and cook for another minute until lightly colored.

Keep cooked pancakes warm in a low oven wrapped in foil.

Spread cream cheese on pancakes and top with salmon, chives, seeds, and caperberries.

Roll the pancakes to enclose the filling and serve.