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Mini Pancakes with Cream Cheese and Wild Alaska Salmon Roe

Mini Pancakes with Cream Cheese and Wild Alaska Salmon Roe 2
Create an exquisite appetizer of gluten-free pancakes, topped with a creamy bliss and stunning wild Alaska salmon roe.
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Servings: 6-8
  • Yield: 20-24 pancakes


  • Pancake Batter

  • 2 large eggs
  • 2/3 cup kefir
  • 3/4 cup rice flour
  • 1 teaspoon baking powder
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • Vegetable oil, for frying
  • Cream

  • 1/2 cup cream cheese, softened
  • 1/2 cup whipping cream
  • Pinch of salt
  • Topping

  • 1/3 cup wild Alaska salmon roe
  • Microgreens, for garnish


  1. Step 1 Make Pancake Batter

    Combine all the ingredients for the pancakes (excluding oil for frying) in a deep bowl. Mix with an immersion blender until almost smooth; don’t over mix.

  2. Step 2 Cook Pancakes

    Onto a lightly oiled skillet, drop 1 tablespoon scoops of batter. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes over, cook until done, about 1 minute. Transfer to a large plate/platter.

  3. Step 3 Prepare Cream Topping

    Mix cream, cream cheese and salt with a blender until stiff peaks form. Transfer to a pastry bag fitted with a piping tip (or into a large zip top plastic bag, snipping a lower corner off), then press cream onto top of each pancake.

  4. Step 4 Finish and Serve

    Top each pancake with about 1⁄2 teaspoon salmon roe, and garnish with microgreens.