Avocado and Microgreens Pancakes

Bold, fresh, and packed with flavor — these avocado & microgreens pancakes are a game-changer for your brunch table. Let’s make something stunning, yeah?

Ingredients:

For the Pancakes:

• 1 ripe avocado
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 large egg
• ¾ cup buttermilk (or milk + 1 tsp lemon juice)
• 1 tbsp olive oil
• 1 cup mixed microgreens (pea shoots, radish, sunflower—something with a bite)
• ¼ cup chopped scallions
• Freshly ground black pepper

For the Zesty Yogurt Sauce:

• ½ cup Greek yogurt
• Zest & juice of 1 lemon
• 1 tbsp extra virgin olive oil
• Salt & pepper to taste
• 1 tbsp finely chopped dill or chives

Toppings (Optional but Brilliant):

• More microgreens
• Sliced radish for crunch
• Crumbled feta or goat cheese
• Poached egg (if you’re feeling extra fancy)

Instructions:

1. Mash the Avocado:
   In a large bowl, scoop out the avocado and mash it with a fork — not too smooth, you want a bit of texture.

2. Make the Batter:
   Add the egg, buttermilk, and olive oil to the mashed avocado. Whisk until combined.
   In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet. Don’t overmix — lumpy batter = fluffy pancakes.

3. Fold in the Flavor:
   Gently fold in the microgreens and scallions. Season with a good pinch of sea salt and a few cracks of black pepper. Let the batter rest for 5 minutes — it helps the baking powder activate.

4. Cook the Pancakes:
   Heat a non-stick skillet over medium heat with a drizzle of olive oil. Once hot, spoon in the batter — about ¼ cup per pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges set. Flip and cook for another 1-2 minutes until golden and cooked through.

5. Zesty Yogurt Sauce:
   While the pancakes cook, whisk together Greek yogurt, lemon zest, lemon juice, olive oil, chopped herbs, salt, and pepper. It should be creamy but pourable — add a splash of water if it’s too thick.

6. Assemble Like a Pro:
   Stack the pancakes high. Drizzle generously with the zesty yogurt sauce. Top with fresh microgreens, sliced radish, and crumbled feta. Poached egg on top? Absolute magic.

7. Final Touch:
   Crack some fresh black pepper over the top and finish with a drizzle of good olive oil.

Chef’s Tip:

Want extra crunch? Toss some of your microgreens in lemon juice and olive oil for a quick, bright salad topper. Don’t forget — seasoning at every step is key. Bland food? We don’t do that here.

Now, dig in. Bold flavors, bright textures, and a brunch dish that’ll knock your socks off. Delicious.