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

　　

Ingredients

4 servings

　　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

　　

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.

　　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.