Pancake Tuesday is basically a national holiday in my house! Years ago, my mom came home with a crêpe maker, and ever since we’ve gone all out! There’s always the usual lemon and sugar, nutella and bananas, and berry compote floating around, but I always like to start the proceedings off with a savoury one. Maybe some spinach and ricotta, or ham and cheese, but this time around it’ll be halloumi and avocado!
Halloumi is bascially the bacon of the vegetarian world! It’s a hard cheese that doesn’t melt when heated, but instead goes crispy when fried. It’s quite salty and can be crumbled or sliced, and goes so well with the creamy avocado here. (That said, if you are veggie, check to make sure the halloumi you buy hasn’t been made with rennet – but most supermarket varieties are veggie friendly.)
Any non-sweetened and thin crêpe -tyle pancake will work for these toppings. Here I’ve gone with my favourite healthy and gluten-free oaty pancakes, but you could also replace the flour in the recipe for regular plain white flour, spelt flour or buckwheat flour.
Halloumi and Avocado Pancakes
- 4 large thin crêpe-style pancakes (why not try these healthy Oaty Pancakes!)
- 1 ripe avocado
- 1 lime
- 1 shallot (sliced)
- 1 red bell pepper (sliced into strips)
- 1 block of halloumi
- Handful of rocket
On a medium heat, fry the shallot and red bell pepper for 5 minutes with a dash of olive oil. Put aside in a container and turn the heat up to med-high.
Slice the halloumi up thinly, and fry it on a med-high heat. until golden. Turn the slices after a minute or so.
Mash or slice the avocado and top with a squeeze of lime juice.
Top the pancake with some avocado, add the pepper/shallot mix, halloumi and a handful of rocket. Roll up and enjoy!
Tag @thecorkfork to show me your pancake creations!