1

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.

2

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.

3

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.

4

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

5

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.

6

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.

7

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