These Avocado Blueberry Pancakes are 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 Avocado Blueberry 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).
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.
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Avocado Blueberry Pancakes
- ½ tsp ground cinnamon
- 1 avocado/s -medium sized
- 180 ml milk (¾ cup) cow or coconut
- 1 tbsp butter, ghee or macadamia oil
- 1 free-range or organic egg/s (see egg-free below)
- ½ tsp vanilla -powder, essence or paste
- 115 g wholemeal spelt flour (1 cup) see GF below
- 1 tsp bicarbonate of soda
- ½ tsp sea salt
- 50 g blueberries (½ cup) fresh or frozen
- 2 tbsp butter, ghee or macadamia oil
- 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.
- Add the spelt flour, baking soda and sea salt and mix until just combined. Thermomix 10 seconds, flour symbol.
- Lastly fold in the blueberries.
- Heat the fat in a cast iron or non-stick pan over a moderate heat.
- Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown.
- Carefully flip and serve hot with maple syrup.
- Store in an airtight container in the fridge.