Spinach & Avocado Pancakes

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Go green with this healthy savoury pancake recipe!


1 Avocado halved, destoned, peeled and sliced
350g Cherry tomatoes quartered
100g Spinach
1 teaspoon Spinach powder
3 Spring onions finely slices
15g Coriander
1 Lime
Olive oil
1 Egg
200g Self-raising flour
200ml Milk
300g Cottage cheese
Salt to taste
Pepper to taste


Place the avocado slices, tomatoes, 15g of spinach, the spinach powder, spring onions, chilli and coriander into a bowl, drizzle with lime juice and one tablespoons of olive oil. Season with salt and pepper and toss.

Crack the egg into a blender, add the flour, milk and the rest of the spinach with some salt and pepper and blend until smooth. Heat a large stick pan, rub with olive oil, add some of the batter to the pan, swirl to coat the edges and cook on one side for 2 minutes or until it begins to brown slightly.

To serve, spread cottage cheese on to the pancake, add the avocado salad and fold into a wrap.

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