Breakfast

Avocado pancakes

GettyImages-901153212.jpg
  • Serves: 2
  • Preparation: 5 minutes
  • Cooking: 30 minutes
  •       

Ingredients

Pancakes:
1 ripe avocado, mashed
1 egg
to 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:
4

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

Optional: Add a poached egg and smoked salmon

Ingredients

Pancakes:
 1 ripe avocado, mashed
 1 egg
 to 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

Directions

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:
4

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

Optional: Add a poached egg and smoked salmon
Avocado pancakes

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