Avocado Pancakes

2 servings

30 minutes

Avocado pancakes are a modern reinterpretation of a classic Russian dish that combines traditions with a touch of exoticism. Light and airy, made with kefir and corn starch, they have a delicate texture and a pleasant golden crust. The filling of pureed avocado, cottage cheese, and juicy cherry tomatoes adds freshness and softness to the taste, creating a harmonious blend of creaminess and slight acidity. This pancake option is not only delicious but also healthy — rich in beneficial fats, proteins, and vitamins. A great choice for breakfast, a snack or a light dinner that will surprise and delight with its unusual yet balanced flavor.

Energy value per serving

• Calories: 348.6
• Proteins: 14.3g
• Fats: 21.1g
• Carbohydrates: 24.6g

Ingredients

• Chicken egg: 2 pc
• Kefir: 200 ml
• Cornstarch: 40 g
• Sea salt: pinch
• Erythritol: 1 tbsp
• Soda: pinch
• Olive oil: to taste
• Avocado: 60 g
• Cottage cheese: 4 tbsp
• Cherry tomatoes: 30 g

Cooking steps

1. Measure 200 ml of kefir.

   Required ingredients:

   • Kefir: 200 ml

2. Crack 2 eggs into the kefir.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Add salt and erythritol.

   Required ingredients:

   • Sea salt:  pinch
   • Erythritol: 1 tablespoon

4. Add baking soda.

   Required ingredients:

   • Soda:  pinch

5. Whisk with a whisk or mixer.

6. Add starch.

   Required ingredients:

   • Cornstarch: 40 g

7. Shake it well again.

8. Heat the oil in the pan.

   Required ingredients:

   • Olive oil:  to taste

9. Pour the mixture into the pan in portions.

10. When the pancake is golden brown, flip it and fry for another 2 minutes over medium heat.

11. Chop the tomatoes finely.

    Required ingredients:

    • Cherry tomatoes: 30 g

12. Mash the avocado flesh with a fork and add salt.

    Required ingredients:

    • Avocado: 60 g
    • Sea salt:  pinch

13. Add tomatoes.

    Required ingredients:

    • Cherry tomatoes: 30 g

14. Add cream cheese.

    Required ingredients:

    • Cottage cheese: 4 tablespoons

15. Mix well.

16. Spread the pancake with filling.

17. Roll into roulades and serve.