Courgette Spring Greens Mint Pancake with Avocado Topping
Ingredients
- 1/2 cup chickpea flour
- 3/4 cup water
- salt and pepper
- 1/2 courgette
- handful of spring greens
- fresh mint leaves
- avocado oil
- avocado
- plain nushfoods
- radish sprouts
Preparation
Finely slice the courgette, spring greens, and mint leaves.
Combine all sliced ingredients with chickpea flour, water, salt, and pepper.
Heat a pan with a touch of avocado oil.
Drop the mixture into the hot pan and cook for about 5 minutes on each side until crisp.
Top the pancake with avocado, plain nushfoods, and radish sprouts.
Enjoy this protein-packed meal that helps maintain stable blood sugar levels.
