These pancakes are not only tasty but super simple to whip up. We topped ours with chicken, avocado, goat cheese, dill, cucumber, and spinach—but you can mix and match with your favourite ingredients!
Combine all pancake ingredients (apart from the butter) in a bowl and mix well.
Heat a small frying pan over medium heat and add half of the butter. Pour half of the mixture into the pan and spread evenly.
Cook on both sides until golden and cooked through. Remove from the pan and set aside.
Repeat with the remaining mixture.
Heat olive oil in a pan over medium heat.
Season the chicken strips with salt, pepper, chilli powder and vegetable stock.
Fry the chicken until fully cooked and remove from the pan and allow to cool.
In a bowl, combine the remaining topping ingredients and mix well. Add the cooled chicken and stir to combine.
Spoon the topping onto the pancakes and serve immediately.
Ingredients
Directions
Combine all pancake ingredients (apart from the butter) in a bowl and mix well.
Heat a small frying pan over medium heat and add half of the butter. Pour half of the mixture into the pan and spread evenly.
Cook on both sides until golden and cooked through. Remove from the pan and set aside.
Repeat with the remaining mixture.
Heat olive oil in a pan over medium heat.
Season the chicken strips with salt, pepper, chilli powder and vegetable stock.
Fry the chicken until fully cooked and remove from the pan and allow to cool.
In a bowl, combine the remaining topping ingredients and mix well. Add the cooled chicken and stir to combine.
Spoon the topping onto the pancakes and serve immediately.
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