Avocado & Bacon Pancakes
by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Avocado and bacon are a match made in heaven, and used as a filling for this savoury pancake, it will keep you feeling full throughout the day.
Preparation Time: 55 minutes
Cooking Time: 1 hour 30 minutes
Serves: 2
100g plain white flour
125g almond milk
1 egg
120g asparagus
3 small avocados
4 rashers of back bacon
1 small onion
80g spinach
1 tsp coconut oil
Method
Pre-heat oven to 120 ༠C/100 ༠C Fan/250 ༠F/1/2 Gas
Remove the sinew from the bacon and leave to one side.
Cook the bacon in the oven for one hour until very crispy.
Meanwhile, make the pancake batter by beating together the flour, milk, and egg.
Allow the batter to rest for half an hour
Meanwhile, fry the bacon sinew in a pan.
Chop the onion and fry in the pan until it starts to colour.
Steam the asparagus and spinach, slice the avocado, and then add to the pan, and fry for a few more minutes, before removing from the heat.
Break up the bacon into small pieces, and stir into the vegetable mix.
Melt coconut oil in a frying pan and then pour in half the batter.
Tilt the pan quickly so that it reaches the sides of the pan before setting.
Allow to cook for about a minute and then flip the pancake and cook the other side for about thirty seconds.
Repeat the process with the remaining batter.
Divide the filling between the two pancakes and fold them over.
Categories
#Pancake
#Avocado
#Bacon
#Breakfast
#Brunch
#Lunch
#Asparagus
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