Avocado pancakes

Yields2 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

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

Pancakes:

Mix all ingredients in a large bowl and beat until it forms a batter.

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).

Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest.

Beetroot dip:

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

Optional: Add a poached egg and smoked salmon

Nutrition Facts

Serving Size 2

Servings 2