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).
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)
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.
Substitute the spelt for a good quality gluten-free flour. Click HERE for my favourite GF 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.
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.