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 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']
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.
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.
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