Savoury Wheat Crepes

Sift the buckwheat flour, baking powder, and a good pinch of salt into a large mixing bowl. Whisk in the almond milk in a slow, steady stream until you have a smooth batter.

Stir the apple cider vinegar and a tablespoon of oil into the batter.

Wipe the surface of a crepe pan with a little oil. Heat over a moderate heat until hot and add a small ladle of batter, letting it run all over the pan, tilting it if necessary.

Cook for 1 - 2 minutes until set and golden, and then flip. Cook the other side for a further minute before sliding out of the pan onto a plate. Repeat the method for the remaining pancakes.

Heat any remaining avocado oil in the pan and add the spinach and seasoning. Saute for 2 minutes, stirring occasionally, until wilted. Add the tomatoes and continue to cook until softened.