Oat Pancakes with Ricotta and Avocado Salsa

01Method

1. 1

   Make the avocado salsa: combine the cherry tomatoes, avocado, chopped fresh herbs, and olive oil in a bowl and toss together.

2. 2

   Blitz the rolled oats in a blender until you have a coarse flour. Add the ricotta, eggs, milk, and baking powder and blend until you have a smooth batter. Fold in the grated sweet potato.

3. 3

   Heat a non-stick pan over medium heat and lightly grease it with olive oil. Pour roughly a third of a cup of batter per pancake and cook for 2 minutes on each side, until golden and cooked through. Keep the finished pancakes warm and add a little more oil to the pan as needed.

4. 4

   Serve each portion as two pancakes alongside the avocado salsa and baby spinach.