Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

Ingredients for Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

• 50g (about 6 tablespoons plus 2 teaspoons ) buckwheat flour

• 1 large free-range egg

• 150 ml (about 160ml ) water

• Coconut oil, for frying

• 4 slices of prosciutto

• 1 small handful of fresh spinach

• 6 sun-dried tomatoes, drained and cut into small pieces

• Sea salt and freshly ground black pepper

How to make Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

Sift the flour into a large bowl, create a well in the centre 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.

Add a pinch of salt and pepper and stir through.

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

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.