For the Salsa

1/4 cup	spring onions
1/2 cup	tomatoes
1 cup	spinach
1 tbsp	jalapeno peppers
1 tsp	salt
1 tbsp	lemon juice

For the Tahini Sauce

2 tbsp	sesame butter
1/4 cup	water
1 tbsp	oil
1 tsp	salt
1 tsp	garlic, grated
1 pinch	black pepper
1 tbsp	lemon juice

For the Pancakes

1 cup	pancake mix
1 1/2 cup	rice milk (unsweetened)
1 tbsp	oil
1 tsp	salt

For the Topping

1 no.	avocado, sliced
1 tbsp	cilantro, finely chopped
1 tbsp	pumpkin seeds ((optional)

Make the salsa and tahini sauce before making the pancakes. In a bowl mix all the ingredients for the salsa and in another bowl mix the ingredients for tahini sauce. 

In a bowl mix the ingredients for the pancake into a batter. Heat an iron skillet and keep it on medium-high heat, lightly oil the skillet and pour 1/4 cup of batter. Cook till the pancake gets dry on the edges and there are bubbles on the surface. Flip the pancake and cook for a minute or two and remove from heat. Make about 4-5 pancakes and stack in a platter to assemble.

To assemble the pancakes, lay a pancake on dish, top with the salsa, fresh avocado, tahini sauce and pumpkin seeds for some crunch.

Cooking & preparation time : 35 mins

Makes 4-5 pancakes

[http://www.youtube.com/watch?v=eXqD9Y4htBY]