AVOCADO PANCAKES RECIPES
BEST AVOCADO PANCAKES RECIPE - HOW TO MAKE AVOCADO PANCAKES
Avocado Pancakes from Delish.com are a bright shade of spring green with a rich, creamy texture.
Provided by June Xie
Categories nut-free vegetarian brunch Sunday lunch breakfast brunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 10
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, mash avocado and lime juice with a fork until smooth. Whisk in honey, lime zest, and buttermilk. Add eggs and vanilla and whisk until fully combined. Add wet ingredients to dry ingredients and stir with a wooden spoon or spatula until just combined. In a large skillet over medium-low heat, melt a thin pat of butter to coat the bottom of the skillet. Ladle ¼ cup pancake batter into skillet, then use the bottom of the measuring cup to smooth batter into a 4 ½"-wide pancake. Top with a few blueberries if desired, then cook until bubbles start to form in batter and pancake is golden underneath, about 3 to 4 minutes. Flip and cook the other side until golden, 3 to 4 minutes more. Repeat with remaining batter. Serve pancakes with butter, maple syrup, and more blueberries.
AVOCADO PANCAKES RECIPE | EATINGWELL
These tasty and attractive avocado pancakes are both vegan and gluten-free. The optional spirulina powder--made from algae--enhances the green color and can be found at natural-foods stores, some grocery stores and online. But feel free to omit it; the pancakes taste just as good without it. Top stacks with your favorite berries for a healthy breakfast that'll brighten your day.
Provided by Olivia Taylor
Categories Healthy Pancakes Recipes
Total Time 35 minutes
Number Of Ingredients 13
Steps:
- Place flaxseed meal in a small bowl. Add water and stir well. Let stand for 5 minutes.
- Place almond milk, avocado, sugar, lemon zest, vanilla, salt and spirulina (if using) in a blender; puree until completely smooth, about 1 minute. Transfer to a large bowl. Stir in the flaxseed mixture.
- Whisk flour and baking powder in a medium bowl; fold into the avocado mixture.
- Heat a large nonstick skillet or griddle over medium heat. Using a paper towel, spread a thin layer of canola oil in the pan. Use 1/4 cup of batter for each pancake; gently spread into 3 1/2-inch circles. Cook the pancakes until browned and cooked through, about 4 to 5 minutes per side. Repeat with the remaining batter. Serve with blueberries, if desired.
Nutrition Facts : Calories 257.6 calories, CarbohydrateContent 43.3 g, FatContent 6.9 g, FiberContent 8 g, ProteinContent 5.4 g, SaturatedFatContent 0.6 g, SodiumContent 374 mg, SugarContent 6.6 g
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Total Time 35 minutes
Category Multi Grain & Whole Grain Pancakes Recipes
Calories 444 calories per serving
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Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
- Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
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