In a medium size saucepan heat the milk and Knorr Vegetable Stock Pot until dissolved, let cool for 15 minutes.
In a separate bowl add the flour, black pepper and egg and mix well. Add a small amount of the milk and whisk well to form a thick paste. Add the remaining milk and whisk well to form the pancake mixture, which should resemble the consistency of cream. Add a quarter of a teaspoon of olive oil and mix well.
Heat a medium size non-stick frying pan. Add a small amount of the remaining oil and heat for 30 seconds. Remove pan from heat and gently pour the one and a half ladle of the mix into the pan, spreading the mix evenly. Turn the heat to low and cook gently for approximately 1 minute until the pancake starts to bubble, turn over and cook for another minute.
Remove from the pan and place on a plate, cover with foil to keep warm.
Place the avocados, Robertsons Peri Peri and lime juice into a blender and blend until smooth, set aside.
To prepare filling, place all the other ingredients into a bowl and mix together.
Divide the mix between your pancakes and place the avocado purée on top, then gently roll up your pancakes and serve.