Ingredients

Steps

• Whisk dairy-free milk, flours, salt, and 65ml water in a large bowl.
• Rest the batter for at least 1 hour.
• Combine cream cheese, lemon juice, and zest in a bowl until smooth.
• Heat a 20-25cm non-stick pan over medium heat and brush with oil.
• Pour a thin layer of batter into the pan and cook for 1 minute until dry.
• Flip the pancake and cook for another minute until lightly colored.
• Keep cooked pancakes warm in a low oven wrapped in foil.
• Spread cream cheese on pancakes and top with salmon, chives, seeds, and caperberries.
• Roll the pancakes to enclose the filling and serve.