Green pancakes

Pancakes and weekends usually go hand in hand, but today I will present you some slightly different green pancakes – garnished not with jam, but with a fresh salad with avocado, baby spinach and cherry tomatoes.

Ingredients for 6 servings of green pancakes:

For the pancakes:

• 1 egg
• 1 cup flour
• 1 cup yogurt
• 1 baking powder
• 60 g baby spinach
• 30 g butter
• If the mixture is too thick, add half a glass of cold water

Serve with fresh salad from:

• 1 avocado
• 350 g cherry tomatoes
• 100 g baby spinach
• 3 sprigs of green onion
• 1 bunch of fresh parsley
• 1 lime
• 1 tbsp. Olive oil

To finish:

• 300 g cottage cheese
• hot chili sauce
• Sea salt
• black pepper optional

Preparation:

First prepare the salad:

Peel and cut the avocado into cubes, the cherry tomatoes in halves, the green onion and parsley finely. Add the spinach. Marinate with lime juice, 1 tbsp. olive oil, sea salt and pepper. Refrigerate while cooking the pancakes.

To prepare the green pancakes:

Blend the egg, flour, milk, spinach, a pinch of salt, pepper in a blender. Heat a non-stick pancake pan over a medium heat, melt the butter, let the pan grease well and add the rest of melted butter to the pancake mixture. Then pour the dough into a thin layer, twisting it until a pancake is formed. Cook only on one side for about 2 minutes.

The finished pancake, serve with cottage cheese, fresh salad and chili sauce, and why not with a little chili.