Sweet and Savoury Buckwheat Pancake Brunch Board - alive magazine

Ingredients

• 1 cup (250 mL) Greek yogurt
• 1/4 cup (60 mL) chopped fresh chives
• 2 Tbsp (30 mL) capers
• 1 Tbsp (15 mL) lemon juice
• 1 tsp (5 mL) lemon zest, plus more for garnish
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) buckwheat flour
• 1 tsp (5 mL) baking powder
• Pinch of salt
• 2 tsp (10 mL) caraway seeds
• 1 organic egg
• 1 cup (250 mL) buttermilk
• 1 tsp (5 mL) maple syrup
• 1 tsp (5 mL) canola oil
• 1 pint (340 g) blueberries
• 1 pint (340 g) raspberries
• 6 strawberries
• 1 banana, sliced
• 1/2 cup (125 mL) whole almonds
• 2 Tbsp (30 mL) hemp hearts
• 6 oz (170 g) smoked salmon
• 1 avocado, sliced
• 1/2 red onion, sliced
• 3 mini cucumbers, sliced in coins