Avocado and Carrot Pancakes

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Serves: 4

 

Recipe and photo courtesy of Cooking with Merry on Facebook 13.4.26

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This is a delicious combination of healthy ingredients to create an alternative type of wrap or pancake to serve your favourite fillings.

 

This meal is suitable for people looking for healthy, high-protein, and gluten-free options, as well as anyone following a balanced or low-carb lifestyle. Perfect for breakfast, lunch, or a light dinner!

 

 

 

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For the Pancakes

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• 1 avocado.

• 1 tablespoon lemon juice.

• Salt to taste.

• 1 egg.

• 1/2 carrot-30 g.

• 40 g. grated cheddar, or mozzarella.

• Olive oil for greasing the baking paper.

• Sesame seeds for sprinkling.

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Divide the mixture into two parts and form a circle with a diameter of 15 -17 cm.

Bake in a preheated oven at 180°C (350°F) for 20–25 minutes.

 

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Hummus with roasted red peppers.

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3 red peppers-400 g.  Either roasted in oven or pan and removed from skins, or ready roasted in a jar

400 g. cooked chickpeas.

2 tablespoons sesame tahini.

1/2 teaspoon garlic powder, or 2-3 cloves of garlic.

1/2 teaspoon red pepper (paprika)

1/3 teaspoon cumin.

1/2 teaspoon black pepper.

50 ml olive oil.

Salt to taste.

Additional paprika and olive oil (optional)

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Place all the ingredients into a food processor and whizz until smooth.

 

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Avocado mayonnaise.

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1 avocado.

1 boiled egg.

1 tablespoon olive oil.

Salt to taste.

A small bunch of parsley.

1-2 tablespoons lemon juice.

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Place all the ingredients into a food processor and whizz until smooth.

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Spread the mayonnaise and hummus on to the top of the pancakes and add fresh lettuce leaves and other fillings of your choice, fold over and enjoy!