Ingredients:

1 avocado

1/4 tsp paprika

1 tomato

1/4 of an onion

1/4 tsp table salt

1/4 tsp black pepper

Fresh coriander (cilantro)

Lemon juice

1 cup oatmeal

5 tbsp milk (oat milk can be used)

2 eggs (or 2 tbsp chia seeds as a vegan alternative)

Vegetable fat (for frying)

Cucumber (optional, for serving)

Instructions:

Begin by preparing the avocado. Remove the pit and chop the avocado into small pieces using a fork.

Prepare the filling by combining the chopped avocado with paprika, chopped tomato, chopped onion, salt, black pepper, chopped coriander, and a squeeze of lemon juice.

Mix everything well and set aside.

In a mixing bowl, combine the oatmeal, milk, and eggs (or chia seeds).

Mix until well combined into a pancake batter-like consistency.

Heat a pan over medium heat and add a little vegetable fat to grease the pan.

Pour half of the oatmeal batter into the pan, spreading it out to form a pancake.

Cook for 2-3 minutes on each side or until golden brown and cooked through.

Repeat with the remaining oatmeal batter to make a second pancake.

Once both pancakes are cooked, spread the avocado filling generously over one pancake.

Top with slices of cucumber if desired.

Place the second pancake on top to create a stuffed oatmeal pancake sandwich.

Cut the stuffed pancake into halves or quarters and serve immediately.