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