Almond Pancakes with Avocado Cream and Juicy Nectarines

• eggs↗2
• ground almond↗3 tbsp
• rapeseed oil↗2 tsp
• avocado↗1

  cut in half, pit removed, flesh gently mashed

• nectarines↗2

  pitted, sliced

• pomegranate seeds
• lime↗½

  cut into 2 wedges for squeezing juice

Step-by-step instructions

1. 1

   In a small bowl whisk 1 egg, 1.5 tbsp ground almond and 1 tbsp water until smooth. In a large non‑stick skillet heat 1 tsp rapeseed oil over medium heat, pour in the egg mixture, swirling the pan so the batter evenly coats the bottom. Cook until the bottom is browned and the top sets, about 2 minutes, without flipping. Carefully transfer the crepe to a plate and make another one using the remaining egg, 1 tbsp water, the rest of the oil and almond.

2. 2

   On each crepe spread the mashed avocado, slices of ripe nectarines, pomegranate seeds and drizzle with lime juice.