Slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Slice, and add the scallions, and add in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra-virgin olive oil, season with sea salt and black pepper, toss to coat, and put aside.
In a blender, crack the egg, add the flour, milk, remaining spinach, and a pinch of pepper and blend until a smooth texture.
Place a large nonstick frying pan on medium heat, add a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, and repeat with the rest.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce (optional), or add toppings of your choice.