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Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

By Alice Liveing

5.0

(1)

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A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Recipe information

  • Yield

    4 servings

Ingredients

50g (about 6 Tablespoons plus 2 teaspoons) buckwheat flour
1 large free-range egg
150 ml (about 2/3 cup) 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

Preparation

  1. Step 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.

    Step 2

    Add a pinch of salt and pepper and stir through.

    Step 3

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

    Step 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.

    Step 5

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

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From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsPancakeBuckwheatFlourSun-Dried TomatoTomatoVegetableProsciuttoHamMeatSpinachLeafy GreensMainBreakfastBrunchDairy FreeNut FreeVegetarianQuickEasyFryCookbooksHarper Collins

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