Bacon and Egg Hotcakes
50 g grated cheddar cheese (or vegan if dairy free)
6 Tbsp almond milk
Poached eggs and crème fraîche to serve
1 tsp fresh thyme leaves, or ½ tsp dried
Avocado oil, for frying
100 g bacon chopped
2 Tbsp chopped parsley
100 g spelt flour
2 cup spinach
Dry-fry the bacon until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, bacon, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Whilst cooking the hotcakes, boil some water and poach your eggs to top the hotcakes.
Serve each person 2 hotcakes on top of a bed of spinach, topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme.