Sweet and Savory Buckwheat Pancake Brunch Board
Servings
6people
Servings
6people
Ingredients
Caper chive yogurt sauce
  • 1cup Greek yogurt
  • 1/4cup chopped fresh chives
  • 2 Tbsp capers
  • 1 Tbsp lemon juice
  • 1tsp lemon zestplus more for garnish
  • 1/4tsp pepper
Buckwheat caraway pancakes
  • 1cup buckwheat flour
  • 1tsp baking powder
  • Pinch of salt
  • 2tsp caraway seeds
  • 1 organic egg
  • 1cup buttermilk
  • 1tsp maple syrup
  • 1tsp canola oil
Sweet items
  • 1pint blueberries
  • 1pint raspberries
  • 6 strawberries
  • 1 bananasliced
  • 1/2cup whole almonds
  • 2 Tbsp hemp hearts
Savory items
  • 6oz smoked salmon
  • 1 avocadosliced
  • 1/2 red onionsliced
  • 3in mini cucumbersslicedcoins
Instructions
  1. In small bowl, make Caper Chive Yogurt Sauce by combining yogurt, chives, capers, lemon juice, lemon zest, and pepper. Cover and refrigerate until ready to use.
  2. To make pancakes, in medium-sized bowl, whisk together buckwheat flour, baking powder, salt, and caraway seeds. In small bowl, lightly beat egg and combine with buttermilk, maple syrup, and oil. Make a well in center of dry ingredients and pour in wet ingredients. Whisk together, until just combined. Heat cast iron skillet or grill to medium-high. Drop tablespoons of batter onto hot grill. When bubbles appear on the surface of each pancake, flip and cook the other side (about 30 seconds). Continue until all batter is used.
  3. To arrange board, lay pancakes out down center of board on a diagonal. Arrange sweet and savory items on either side, making small sections for each item. Garnish dip with a little extra lemon zest and place on the savory side.
Recipe Notes

Per serving: 453 calories; 19 g protein; 23 g total fat (5 g sat. fat); 48 g total carbohydrates (19 g sugars, 13 g fiber); 417 mg sodium