These have become my families favourite pancake which I’m glad about because they are super nutritious and really quick and easy to make. Even though they are not overly keen on avocado, they agree it adds a lovely texture to these pancakes.
Avocado has a unique nutrition profile if you take into consideration the fact that it contains a range of vitamins and minerals (such as vitamin K, vitamin E, B-vitamins, potassium) as well as being a rich source of monounsaturated fats. The blueberries contribute protective antioxidants as well as having a pretty fabulous nutrient profile also.
½ teaspoon cinnamon
1 medium sized avocado
¾ cup milk of your choice (cow or coconut)
1 tablespoon fat of your choice (melted butter, ghee or macadamia oil)
1 egg (see egg free below)
½ teaspoon vanilla powder, essence or paste
1 cup wholemeal spelt flour (see GF below)
1 teaspoon baking soda
½ teaspoon sea salt
½ cup blueberries, fresh or frozen
Fat to cook in
Substitute the spelt for a gluten-free flour.
Choose coconut milk and macadamia oil for your fat.
Replace the egg with chia egg or aquafaba. I’ve had lots of feedback that this works a treat.
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