Savoury buckwheat pancakes with avocado and cherry tomatoes

Ingredients

For 1 serving

• Buckwheat flour35 g
• Pea protein powder25 g
• Pea milk140 ml
• Baking powder3 g
• Avocado50 g
• Cherry tomatoes100 g
• Lemon juiceto taste
• Extra virgin olive oil3 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. In a bowl mix the buckwheat flour, pea protein, baking powder and a pinch of salt, then pour in the pea milk in a thin stream and whisk to a thick, smooth batter.
2. Heat a non-stick pan over medium heat and grease it with the extra virgin olive oil using a piece of kitchen paper.
3. Pour in one small ladle of batter at a time and cook 3 pancakes for 2 minutes per side, flipping when bubbles appear, until golden.
4. Meanwhile scoop out the avocado and mash it with a fork together with a few drops of lemon juice, salt and black pepper; wash the cherry tomatoes and cut them into wedges.
5. Serve the pancakes with the avocado cream and the tomatoes.