- Cook Time
- 1 ripe avocado
- 12 oz ripe mixed-color cherry tomatoes
- 3.5 oz baby spinach
- 3 scallions
- .5 a bunch of fresh cilantro (.5 oz)
- 1 lime
- extra virgin olive oil
- 1 large egg
- 1 cup self-rising flour
- 1 cup reduced fat (2%) milk
- olive oil
- 10 oz cottage cheese
- hot chili sauce
Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!
See also Recipe: Gluten Free Banana Pancakes
Excerpted from ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Flatiron Books, 2020. Reprinted with permission.