Chocolate Avocado Pancakes

Almost brownie-like in texture and packed with good quality protein, slow releasing carbs, healthy fats and heaps of vitamins and minerals, these pancakes really mean you can have your (pan)cake and eat it!

Ingredients for about 10 pancakes

• 1 medium avocado
• 150ml whole milk
• 1 egg
• 120g (5 tbsp) white spelt flour
• 25g (1.5 tbsp) cocoa powder
• 25g (1.5 tbsp) caster sugar
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 50g chocolate chips (milk, dark, white, whatever you fancy)
• 1 tbsp sunflower or rapeseed oil
• 1 knob of butter

Method

1. Cut the avocado in half and remove the stone. Scoop out the flesh and mash to a puree with a
2. Pour the milk into a measuring jug, add the egg and the avocado and mix
3. Spoon the flour, cocoa powder, sugar, salt and bicarbonate of soda into a bowl
4. Pour the milk/avocado/egg mix onto the dry ingredients and stir together with a fork until well
5. Stir in the chocolate
6. Heat a pancake pan or non-stick frying pan, add a drop of oil and melt a knob of butter in it. Cook 3–4 pancakes at a time over a gentle heat, using a tablespoon of batter for one. Gently cook for a minute or two until bubbles start to appear on top, then flip over and cook on the other side for a minute or
7. Serve the pancakes (about 3 per person) sprinkled with a little sugar. I think they taste amazing with strawberries or raspberries alongside :)