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Picture of Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 628 kcal 31 %
  • Fat 38 g 59 %
  • Saturated 26 g 128 %
  • Carbs 43 g 14 %
  • Fiber 7 g 27 %
  • Protein 31 g 62 %
  • Cholesterol 228 mg 76 %
  • Sodium 1718 mg 72 %
  • Calcium 80 mg 8 %
  • Magnesium 175 mg 42 %
  • Potassium 1104 mg 23 %
  • Iron 5 mg 27 %
  • Zinc 4 mg 38 %
  • Phosphorus 504 mg 72 %
  • Vitamin A 99 µg 11 %
  • Vitamin C 5 mg 6 %
  • Thiamin (B1) 1 mg 53 %
  • Riboflavin (B2) 1 mg 41 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 1 mg 52 %
  • Folate equivalent (total) 67 µg 17 %
  • Vitamin B12 1 µg 41 %
  • Vitamin D 2 µg 10 %
  • Vitamin E 1 mg 6 %
  • Vitamin K 24 µg 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

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

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