Avocado and mushroom

Mushrooms are high in antioxidants and research has shown avocado helps lower bad cholesterol

Kcals 431; Fat 23.9g; Carbs 39.6g; Protein 13g

Makes 4 INGREDIENTS

Batter: 75g almonds, blanched; 100g buckwheat flour; 100g rice flour; 2 tsp baking powder; 1 egg; 200ml almond milk; Pinch of salt Filling: 1 garlic clove, sliced;

1 tbsp thyme: 1 tsp smoked paprika; 200g mushrooms, quartered; 1 tbsp olive oil;

1 avocado; ½ lemon, juiced;

1 tbsp chopped flatleaf parsley

MAKE IT

1 Heat oven to 200C. Place powdered batter ingredients in a bowl with salt and mix.

Make a well in the centre and crack the eggs into the middle. Add milk slowly; whisk from the centre and draw in flour as you go. Beat until you have a thick paste. Leave to rest for 30 mins.

2 Sweat garlic, thyme and paprika for 2 mins in a pan over a medium heat; add mushrooms and roast in the oven for 10 mins. Slice avocado and add lemon juice. 3 For the pancakes, heat an oiled non-stick pan. Use 3 tbsp of batter per pancake; let it bubble, then flip. When golden, remove from pan; top with avocado, mushrooms and parsley.