These have become my kids 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 lot of fiber, vitamins and minerals (such as vitamin K, vitamin E, vitamin C and 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 (butter, ghee or macadamia oil)
½ teaspoon vanilla powder, essence or paste
1 cup wholemeal spelt flour
1 teaspoon baking soda
½ teaspoon sea salt
½ cup blueberries, fresh or frozen
Fat to cook in (butter, ghee or macadamia oil)
Substitute the spelt for a gluten-free flour.
Choose coconut milk and macadamia oil for your fat.
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