Buckwheat Pancakes with Salmon in a Lemon and Garlic Sauce

Ingredients
2 cups buckwheat flour
3 cups oat milk

1/2 cup water

pinch of salt

6 slices of smoked salmon, or 2 cooked salmon fillets

125g cream cheese

2 Tsp mayonnaise

1tsp garlic powder

chopped fresh herbs

lemon slices

Method

Mix the buckwheat flour, oat milk, water and salt in a bowl. 

Lightly oil a crepe pan, bring to a low-medium heat. Pour enough batter into the crepe pan to coat the bottom, but not too much. Flip the pancake when cooked on one side, and cook the other. Place the pancake on a plate lined with a clean cloth. Cover the pancake with a cloth to keep the heat and moisture in.

Repeat until the batter has been finished.

In a separate bowl, mix together the cream cheese, mayonnaise, garlic powder and herbs. If you are using fillets of salmon, break up the salmon into flakes and add to the bowl. Mix until combined. If using smoked salmon put it on a plate.

Place some of the cream cheese mix onto  a pancake, (add the smoked salmon if using), roll up, and serve with fresh herbs, lemon wedges and a salad.