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EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING

 

FOR THE CREAMY AVOCADO
1 RIPE AVOCADO, HALVED, STONED AND FLESH MASHED
60G COCONUT, SOYA OR GREEK YOGHURT
GRATED ZEST OF 1 UNWAXED LEMON AND 2 TBSP JUICE
1 CLOVE GARLIC, CRUSHED

 

FOR THE PANCAKES
125G WHITE OR WHOLEGRAIN SPELT FLOUR
1 TSP BAKING POWDER
100ML MILK OR ALMOND MILK
1 EGG, BEATEN
75G BROCCOLI 
100G SWEETCORN
¾ TSP SEA SALT
¼ TSP FRESHLY GROUND BLACK PEPPER
1 TSP GROUND CUMIN
1 CLOVE GARLIC, CRUSHED
COCONUT OR SUNFLOWER OIL, FOR FRYING
SMALL HANDFUL FRESH FLAT-LEAF PARSLEY LEAVES, ROUGHLY CHOPPED

To make the creamy avocado, mash the avocado flesh in a bowl and add all the remaining ingredients. Season to taste, then cover and set aside.

 

To make the pancakes, place all the ingredients in the bowl of a food processor (except the oil and some of the parsley) and blitz until smooth.

 

Heat 2 teaspoons of in a pan over a medium heat. When hot, add 2 tablespoons of the pancake mixture to make 1 pancake. Fry for a few minutes or until golden on both sides. Repeat until you have used all of the mixture.

Serve the pancakes with creamy avocado on top, garnish with parsley and olive oil.

VEGETABLE PANCAKES WITH AVOCADO

MAKES 6-8 MINI PANCAKES