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.
1
Measure 200 ml of kefir.
- Kefir: 200 ml
2
Crack 2 eggs into the kefir.
- Chicken egg: 2 pieces
3
Add salt and erythritol.
- Sea salt: pinch
- Erythritol: 1 tablespoon
4
Add baking soda.
- Baking soda: pinch
5
Whisk with a whisk or mixer.
6
Add starch.
- Cornstarch: 40 g
7
Shake it well again.
8
Heat the oil in the pan.
- 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.
- Cherry tomatoes: 30 g
12
Mash the avocado flesh with a fork and add salt.
- Avocado: 60 g
- Sea salt: pinch
13
Add tomatoes.
- Cherry tomatoes: 30 g
14
Add cream cheese.
- Cream cheese (curd cheese spread): 4 tablespoons
15
Mix well.
16
Spread the pancake with filling.
17
Roll into roulades and serve.
