Savory Buckwheat Pancakes With Sun-Dried Tomatoes And Prosciutto

1. 1

   Sift the flour into a large bowl, create a well in the center then break in the egg. Using a whisk, gradually add the water and continue to whisk until the mixture has completely combined and has the consistency of thin cream.

2. 2

   Add a pinch of salt and pepper and stir through.

3. 3

   Heat a small amount of coconut oil in a frying pan and pour in a quarter of the mixture to fry.

4. 4

   Once the base of the pancake has set, add a slice of prosciutto, a small amount of spinach and tomatoes to one half, and fold the pancake over.

5. 5

   Leave to cook for another 30 seconds before plating up and repeating with the remaining mixture.

* Per serving · 4 servings · Values may vary.

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