Buckwheat Pancakes with Salmon

Despite its name buckwheat isn't related to wheat! It is gluten-free and has a low glycaemic index (GI), which can help reduce blood sugar spikes and provide longer-lasting energy.   

Buckwheat is rich in carbohydrates, protein, and contains more antioxidants than other grains such as oats, rye, and wheat. It has a nutty texture and can be eaten hot or cold so it is great for sweet or savoury pancakes. It can be found as a flour in supermarkets, health food shops and online.  

4 eggs, separated 

250ml (9fl oz) kefir yoghurt - quartered lengthways and cut into chunks

100g (3.5 oz) buckwheat flour

60g (2.1fl oz) wholemeal plain flour 

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 tablespoon chopped chives

1 tablespoon chopped dill

50ml (2fl oz) olive oil for frying

Salt and pepper to taste

Toppings (optional)

Grated pickled beetroot and horseradish

Smoked salmon and poached eggs

1. Put the oven on very low heat

2. Whisk the egg yolks with the kefir yoghurt, flours until you have a smooth batter

3. Whisk the egg whites to soft peaks and fold into the batter. Add the remaining ingredients, except the oil. Season with salt and pepper to taste.

4. Make the pancakes in batches. Heat half of the oil in a non-stick frying pan. Add a tablespoon of the batter for each pancake. 

5. Cook over a medium heat for 2 minutes. Flip the pancakes over and cook for another 2 minutes.

6. Transfer the pancakes to the oven to keep warm.

7. Repeat the above instructions, with the rest of the oil until all the batter is used up.

8. Serve with the toppings of your choice.