Preheat your oven to 180c. Mix the buckwheat flour and water together until smooth then leave to one side while you prepare your tomato salad.


Once the oven is hot, place the tomatoes on a tray with a pinch of the salt and 2 tbsp of olive oil. Roast for 20 minutes until slightly caramelised.


While the tomatoes are roasting, heat a frying pan with another tbsp of oil then add the hemp seeds, toasting until lightly golden. Add a pinch of salt and set the toasted seeds to one side.


Next, finish up your pancake mixture by adding the rest of the ingredients to the bowl and stirring again until smooth.


Once your tomatoes are ready, remove them from the oven and add to a blender with the remaining oil, smoked paprika, chilli and remaining salt. Blend until bright red and smooth.


Returning to your frying pan, heat with a little oil, and once hot add 2 large tbsp of the pancake mix. Cook for 1-2 minutes on each side, until golden. Repeat until all of your mixture is used up.


Serve your pancakes with avocado followed by the smoked tomato, salad, hemp seeds and a little lemon juice on top.