Home Cooking: Avocado Pancakes
A savory twist on a beloved breakfast treat, the Avocado Pancake recipe from our Dialogues Book makes for a healthy and surprising dish to serve next time it's your turn to host brunch.
I. Avocado Pancakes (10 pancakes)
100 g (1 small) avocado
1 red onion
80 g buckwheat flour
1 tsp. baking powder
1 egg
125 ml milk
1-2 tsp. pumpkin seed oil
1 tbsp. hemp seeds
1 pinch nutmeg
1 pinch salt and pepper
1 tsp. honey (maple syrup)
2-3 stalks fresh herbs (e.g. basil/oregano)
coconut oil
olive oil
II. Baked Cherry Tomatoes with Honey
2 vines cherry tomatoes
2 red onions
150 g feta
1 tsp. liquid honey
1/2 bunch chives
sea salt
pepper
olive oil
I. Avocado Pancakes
Peel the onion and cook on low in olive oil. In a mixing bowl, mash the avocado together and combine with milk and honey. Add in the hemp seeds, nutmeg, salt and pepper (consider keeping the avocado stone in the mix so that it doesn’t turn brown so quickly). In a small bowl, whisk the egg for about 2-3 minutes and add the pumpkin oil and avocado mash (remove the avocado stone). Next, sift the buckwheat flour and baking powder into the mixing bowl, stirring continuously with a wooden spoon or a spatula for 1 minute. Finally, add onion and chopped fresh herbs to pancake batter. Add cooking oil to frying pan and turn stove to medium heat. Cook pancakes evenly on both sides.
II. Roasted Cherry Tomatoes
Peel onion and cut into quarters. Wash the tomatoes, scratch the bottom crosswise and brush them with olive oil. Combine the tomato with the onion in an oiled baking form and bake at 180°C (top/bottom heat) for about 15-20 minutes. Remove tomatoes and onions from oven, drizzle both with the honey glaze. Serve pancakes topped with: feta, glazed roasted tomatoes and onion, and chopped chives. Salt and pepper to taste.
Tip
Try dicing the feta into rather big cubes and baking together with roasted tomatoes for a few seconds so that it melts slightly. Lastly add a squeeze of lemon after baking.
