Prepare the pancakes by mixing the flour, baking powder, baking soda, salt, and pepper.
In a separate bowl, whisk together the milk, egg, olive oil, vinegar, and sugar. Let it sit for 5 minutes, then combine it with the dry ingredients. Mix lightly to ensure the pancakes remain fluffy.
Add the spinach, spring onion, and Puck Premium Cubed Feta Cheese, then stir to combine.
Heat a nonstick pan over medium heat. Pour about ¼ cup of pancake batter into the pan. When you see bubbles forming on the surface of the pancakes and the edges start to dry a little, flip the pancakes over to the other side. Cook for 30 seconds, then remove them onto a plate. Continue with the rest of the pancake batter. This recipe yields around 8-9 pancakes.
To prepare the guacamole, mash the avocados using a fork. Add lime juice, chili flakes, tomatoes, garlic, and coriander. Season with salt and pepper. Mix well to combine and set aside.
To assemble the dish, place one pancake on a plate. Spread a teaspoon of Puck Cream Cheese Spread, then another layer of guacamole, followed by another pancake.
Add a scoop of guacamole on top and some Puck Premium Cubed Feta Cheese. Serve and enjoy.
