Filled Green Protein Pancakes

Preparation

• 1

  Grate the red cabbage finely or slice into thin strips. Put into a medium-sized bowl with the rice vinegar and a pinch of salt. Set aside.

• 2

  Slice the avocado open through the middle and remove the pit. Puree the avocado. Season with lemon juice, salt, and pepper. Set aside.

• 3

  Use a stick blender to puree the coriander, parsley, water, and oat milk.

• 4

  Put the Protein Pancakes mix, salt, and green herb drink into a bowl. Mix or whisk well until thoroughly and smoothly blended.

• 5

  Heat the Coconut Oil in a non-stick pan on medium-high heat.

• 6

  Pour a quarter of the batter into the pan. Cook for 3-4 minutes. Flip it and cook for another 1-2 minutes.

• 7

  While the pancake is cooking, quarter the cocktail tomatoes.

• 8

  Now put together the filled green pancakes. Spread the avocado cream on each pancake. Add the cabbage, baby spinach, peas, and cocktail tomatoes. Top with pesto. Fold the pancake in half like an omelet.

• 9

  Garnish with fresh herbs and roasted pine nuts to taste.

• 1

  Enjoy!