Vegetable pancakes with avocado and chorizo

Vegetable pancakes with avocado and chorizo recipe

Treat yourself to a deliciously decadent brunch when you try these vegetable pancakes with avocado and chorizo. This recipe makes four pancakes so don't forget to share.

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4 people


  • 150g chorizo, cut into chunks
  • 2 small avocados
  • 1 lime, juiced, plus extra halves, to serve
  • Handful chopped coriander


Pancake ingredients:

  • 2 eggs, 125ml cold chicken stock
  • 85g flour
  • 1 tbsp Worcestershire or soy sauce
  • 50g greens, shredded
  • 1 carrot, grated
  • 1 leek, trimmed and shredded
  • 1 courgette, trimmed and grated


To make the pancakes, sift the flour into a mixing bowl and make a well in the centre.

Add the eggs, stock and Worcestershire or soy sauce.

Whisk the wet ingredients, gradually drawing in the flour to make a smooth batter; season well.

Stir in the vegetables.

Heat 1 tbsp oil in a large frying pan over a medium heat. Using half the batter, ladle in 4 even amounts and fry until the bases are golden.

Turn and cook for a further 3-4 minutes until set.

Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.

Meanwhile, heat a separate frying pan and dry-fry the chorizo until crisp.

In a bowl, roughly mash the avocado flesh with the lime juice and season.

Arrange 2 pancakes on each plate and top with the avocado and chorizo.

Scatter over the coriander and serve with the extra lime halves for squeezing over.