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Calories: 33117%

Fat: 13.3g19%

Saturates: 4g20%

Sugars: 6.3g7%

Salt: 1.2g20%

Protein: 13.5g27%

Carbs: 42.3g16%

Fibre: 3g


  • 1 ripe avocado

  • 350 g mixed-colour cherry tomatoes

  • 100 g baby spinach

  • 3 spring onions

  • ½ a bunch of fresh coriander , (15g)

  • 1 lime

  • extra virgin olive oil

  • 1 large free-range egg

  • 1 mug of self-raising flour

  • 1 mug of semi-skimmed milk

  • olive oil

  • 300 g cottage cheese

  • hot chilli sauce


  1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.

  2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.

  3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.

  4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.

  5. 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.

  6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

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