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.
A delicious, highly nutritious breakfast or snack that the whole family will enjoy.
- 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
- 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 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.