Mexican Scrambled Eggs Pancakes

INGREDIENTS

• 1 pack of 8 DS buttermilk pancakes
• 1 tin of mixed beans
• 8 eggs
• 4 tbsp milk
• 1 knob of butter
• Salt and freshly ground black pepper

Guacamole:

• 2 avocados
• 1 tbsp extra virgin olive oil
• Juice of half a lime. Use the remaining lime to serve in wedges

Tomato salsa:

• 200g cherry tomatoes, diced
• Juice of 1 lime
• 1 spring onion, finely sliced
• Handful of coriander leaves

METHOD

1. Make the tomato salsa by combining all the salsa ingredients together in a bowl and season with salt and pepper. Set aside to marinade until ready to serve.
2. Warm the pancakes in a low oven on a baking sheet.
3. Mash the avocado and stir in the rest of the guacamole ingredients and set aside.
4. Meanwhile, drain and rinse the mixed beans and add to a pan. Cook over a medium high heat until they’ve started to soften and push to the side of the pan.
5. Whisk the eggs with 4 tbsp milk and add to the pan with a knob of butter and scramble together. Fold the eggs and beans together.
6. Serve the warmed pancakes topped with the egg and bean alongside the salsa and guacamole.