- 250g sprouted buckwheat flour
- 50g ground flax seed
- 450ml almond drink
- 1 garlic clove
- 1 lime
- A pinch of dried chilli flakes
- 250g cherry vine tomatoes
- 1 avocado
- A handful of coriander
- A jar of macadamia white
Prep: 15 mins | Cook: 15 mins
1. Tip the buckwheat flour and ground flax seed into a large mixing bowl with a pinch of salt. Measure 450ml almond drink into a jug and slowly pour it into the bowl, whisking as you pour in the almond drink, till combined into a smooth batter. The batter should be about the thickness of double cream. Stir in a little more almond milk if the mixture looks a little thick. Set aside while you prepare the filling.
2. Peel and finely grate a garlic clove into a separate mixing bowl. Squeeze in the juice from the lime and add a good pinch of salt and pepper. Sprinkle in a pinch of dried chilli flakes (chilli flakes are HOT, so use as much or little as you prefer). Pour in 1 tbsp olive oil and stir to make a dressing.
3. Halve the cherry tomatoes. Slice the avocado in half and remove the stone. Slice the avocado into small chunks. Add the tomatoes and avocado to the dressing and toss to coat. Roughly chop the coriander, leaves and stalks, and fold through the tomatoes and avocado. Set aside.
4. Brush a little olive oil onto the base of a frying pan and warm to a medium-high heat. When the pan is hot, ladle a little of the pancake batter into the pan. Swirl the batter around to pan to create a thin layer (adding a little more batter to fill any gaps). Cook the pancake for 2 mins, till set and golden underneath. Use a spatula or fish slice to carefully flip the pancake over, then cook for a further 2 mins. Slide the cooked pancake onto a warm plate, and cover with a clean tea towel to keep warm. Repeat with the remaining pancake batter, brushing the pan with more olive oil, till all the batter has been used up.
5. Divide the pancakes between four serving plates and scatter over some of the tomatoes, avocado and dressing. Dot over some of the macadamia white and serve.