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Avocado Pancakes

Total votes: 21

Ingredients

Pancakes:

1 ripe avocado, mashed
1 egg
½ cup milk
½ tsp baking soda
1 pinch salt
1tbsp water

Beetroot spread:

1 can baby beetroot, drained, coarsely chopped
1 cup Greek Yoghurt
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper, to season

Extra: 1 punnet cherry tomatoes, diced to serve

 

 

Method

Pancakes:

  1. Mix all ingredients in a large bowl and beat until it forms a batter.
  2. In a non stick fry pan, heat 1 tbsp olive oil/butter and dollop the mixture into the pan 1cm thick (channel your inner pancake skills).
  3. Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest.

Beetroot dip:

  1. Combine ingredients thoroughly in a bowl. Taste and season with salt and pepper

Optional: Add a poached egg and smoked salmon

  • Serves 2
  • Cooking Time 30 min
  • Preparation Time 5 min

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