Rice pancake with avocado and vegetables

Name: Rice pancake with avocado and vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 1 pcs egg; 1 pcs egg white; 50 ml kefir 2.5%; 25 g rice flour; 50 g avocado; 100 g cherry tomatoes; 1 pcs lemon; 1 pcs green onion; 10 g pumpkin seeds; 5 g sesame seeds; 1 tbsp oil; to taste salt

Rice pancake made from egg, egg white, kefir, and rice flour, served with avocado, cherry tomatoes, lemon, green onion, pumpkin seeds, and sesame seeds.

Total: 15 min
Servings: 1
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 548
Protein: 18 g
Fat: 35 g
Carbs: 42 g

Ingredients

for 1 serving

egg1 pcs
egg white1 pcs
kefir 2.5%50 ml
rice flour25 g
avocado50 g
cherry tomatoes100 g
lemon1 pcs
green onion1 pcs
pumpkin seeds10 g
sesame seeds5 g
oil1 tbsp
saltto taste

Method

9 steps

In a bowl, combine the egg, egg white, kefir, and rice flour. Add a pinch of salt. Whisk until smooth.
Heat a pan with oil over medium heat.
Pour the batter into the pan, forming a pancake. Fry for about 2-3 minutes on one side until golden brown.
Flip the pancake and fry for another 1-2 minutes on the other side.
Peel the avocado and slice it.
Wash the cherry tomatoes and cut them in half.
Finely chop the green onion.
Slice the lemon or squeeze the juice to taste.
Place the finished pancake on a plate. Top with sliced avocado, cherry tomatoes, and sprinkle with green onion, pumpkin seeds, and sesame seeds. Serve with lemon.