In a medium bowl whisk together buckwheat flour, flour blend, baking powder, and salt.
In a small bowl whisk together milk, egg, and egg white. Add to flour mixture and stir with a fork until well combined. Let rest for 10 minutes.
Heat a nonstick griddle or pan over medium heat. Coat lightly with cooking spray. Spoon batter onto griddle to make six 3-inch wide pancakes and cook until golden, 1 to 2 minutes per side.
To serve, place 3 pancakes single layered on a plate, top each with a dollop of yogurt and drape the salmon pieces over.
*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.