Perfect for a leisurely weekend breakfast or brunch, Avocado Pancakes pair beautifully with fresh blueberries and a drizzle of maple syrup. They offer a unique combination of sweet and savoury elements that will delight your taste buds and provide a satisfying start to your day.
Ingredients:
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 small avocado
- 1 tsp lime juice
- 1 tablespoon honey
- 1 tsp lime zest
- 2/3 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Butter, for cooking and serving
- 1/2 cup blueberries, plus extra for serving
- Maple syrup, to serve
Method:
In a small bowl, mash the avocado with the lime juice until smooth. Set aside.
In a large bowl, whisk together the flour, baking powder and salt.
In another bowl, whisk together the mashed avocado, honey, lime zest, buttermilk, eggs and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the blueberries. Leave to rest for about 10 minutes.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter.
Drop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook on the other side until golden brown, about 1-2 minutes more. Repeat with the rest of the batter, adding more butter to the pan if necessary.
Serve the pancakes warm, topped with butter, additional blueberries and maple syrup.
