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
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
19 of Our Favorite Prosciutto Recipes
Layer the salty Italian ham on sandwiches, drape it over a crisp-crusted pizza, or crisp the slices in a pan for a crunchy accent that will add life to any dish.Our Favorite Breakfast Pancake and Waffle Recipes
For a special weekend breakfast treat, there's nothing like freshly made, steaming hot pancakes or waffles doused in syrup.
