Avocado Blueberry Pancakes
Servings: 4
A delicious, highly nutritious breakfast or snack that the whole family will enjoy.
Ingredients
- ½ tsp ground cinnamon
- 1 avocado/s -medium sized
- 180 ml milk (of choice) (¾ cup)
- 1 tbsp butter, ghee or macadamia oil
- 1 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
Serve
- 80 ml maple syrup
Instructions
- In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. If using a Thermomix 30 second, speed 6.
- Add the spelt flour, baking soda and sea salt and mix until just combined. If using a 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. Don't try to move or flip them before the edges are brown as they can fall apart more easily if not cooked well on one side.
- Carefully flip and serve hot with maple syrup.
Store
- Store in an airtight container in the fridge.