This is my latest recipe to feature on JamieOliver.com. I was asked to put a twist on Jamie’s simple One Cup Blueberry Pancakes – something simple to whip up for a fast, healthy breakfast or snack.
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.
These pancakes are completely sugar-free, sweetened only with the maple syrup to serve. If you feel this will be a problem for kids used to sweetener in pancakes, feel free to add a couple for tablespoons of coconut sugar or rapadura to the pancake batter (with the wet ingredients).
Health benefits
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
A delicious, highly nutritious breakfast or snack that the whole family will enjoy.
- ½ teaspoon cinnamon, ground
- 1 medium sized avocado
- ¾ cup milk of your choice, cow or coconut
- 1 tablespoon fat of your choice (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 (butter, ghee or macadamia oil)
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In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. Thermomix 30 second, speed 5.
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Add the spelt flour, baking soda and sea salt and mix until just combined. Thermomix 10 seconds, flour symbol.
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Lastly fold in the blueberries.
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Heat the fat in a cast iron or non-stick pan over a moderate heat.
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Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown.
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Carefully flip and serve hot with maple syrup.
Gluten-free
Substitute the spelt for a good quality gluten-free flour. Click HERE for my favourite GF flour.
Dairy-free
Choose coconut milk and macadamia oil for your fat.
Egg-free
Replace the egg with chia egg or aquafaba. I've had lots of feedback that this works a treat.
Fructose friendly
Don't add any extra sugar to the batter and serve with rice malt syrup instead of maple syrup.
I'd love to hear how you like this recipe. Post your comments and questions in the comments below.
Deb dunt says
Georgia, would buttermilk work ok in this recipe? I usually add 1 tbsp unrefined sugar to the mixture when I make buckwheat pancakes. Would the sugar work in your recipe too?
Georgia Harding says
Hi Deb yes on both fronts – I’ve obviously not tested it but I can’t see why not G x
Rosie says
We love these quick & easy pancakes! Thank you…
Georgia Harding says
You’re very welcome Rosie. Thanks for your comment and for adding a star rating. G x
Rowena says
Yum! My son loves these, thanks Georgia! I’ve also made them with grated apple instead of blueberries and he has them cold with non sweetened chia jam as a childcare snack. Another winner!
Georgia Harding says
So pleased you both love them Rowena and thanks for sharing your version, great to know they are delicious with apple too (thanks for the rating too) G x
Monica says
These are great! I don’t feel any guilt serving these up to the kids👍
Georgia Harding says
Ha ha, perhaps I should have called them Guilt free pancakes! Enjoy Gx