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🍽️ Pepper Pancakes with Creamy Avocado

685 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 275 g flour
• 350 ml milk
• 150 ml mineral water
• butter (for frying)
• salt
• 1 ripe, large avocado
• 2 tbsp lemon juice
• 0.5 tsp ground cumin
• salt
• pepper (from the mill)
• cayenne pepper
• bell peppers (2 each red, yellow and green)
• 4 stalks celery
• 2 onions
• 2 garlic cloves
• 6 tbsp olive oil
• 6 strong vegetable broth (instant)

Instructions

1. 1. Whisk the eggs in a bowl.
2. 2. Add flour, milk, salt, and mineral water.
3. 3. Stir everything into a smooth batter.
4. 4. Let the batter rest for 30 minutes.
5. 5. Cut the avocado in half lengthwise and remove the pit.
6. 6. Remove the flesh from the skin.
7. 7. Chop the flesh roughly.
8. 8. Puree the avocado finely with the lemon juice immediately.
9. 9. Season the puree with cumin, salt, pepper, and cayenne pepper.
10. 10. Taste the avocado sauce and adjust seasoning if needed.
11. 11. Halve the bell peppers and remove seeds and membranes.
12. 12. Rinse the peppers.
13. 13. Cut the peppers into thin, matchstick-sized strips.
14. 14. Clean and wash the celery.
15. 15. Cut the celery into thin, elongated strips as well.
16. 16. Peel the onions and garlic.
17. 17. Finely chop the onions.
18. 18. Heat ghee in a frying pan.
19. 19. Fry 8 pancakes in the pan.
20. 20. Keep the finished pancakes warm in the oven at 70 degrees.
21. 21. Heat the oil in a pan.
22. 22. Sauté the onions until translucent.
23. 23. Press the garlic into the pan.
24. 24. Add the peppers and celery.
25. 25. Fry the vegetables, turning them, for 3 minutes.
26. 26. Deglaze the vegetables with hot broth.
27. 27. Simmer the vegetables uncovered for another 4 to 5 minutes.
28. 28. Season the vegetables generously with salt and pepper.
29. 29. Place one tablespoon of avocado puree on each pancake.
30. 30. Distribute the vegetables over the puree.
31. 31. Roll the pancakes lengthwise into a cone shape.
32. 32. Serve the pancakes immediately.

Nutrition per serving

• kcal: 685
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 62 g