Veg
By Jamie Oliver
About the recipe
Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Enjoy!
Recipe From
1 ripe avocado
350g ripe mixed-colour cherry tomatoes
100g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime
extra virgin olive oil
1 large egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300g cottage cheese
hot chilli sauce
Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit.
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