Avocado Pancakes

Pancakes for me, are not just a breakfast food. I could eat them at any time of day … hot or cold. Originally, pancakes were made from wheat flour, olive oil, honey and curdled milk. At one point in time, they were often flavored with rose water, various spices, sherry and apples.

The name ‘pancake’ became a standard name in the 19th century. Before that, they were often referenced as johnny cakes, journey cakes, buckwheat cakes, hoe cakes, griddle cakes and flapjacks. Most early North American pancakes were made with buckwheat or cornmeal.

Pancakes exist all throughout the world, but each culture has their own unique way of preparing them whether its for breakfast, lunch or dinner.

Avocado seems to be a trend that will ‘never’ die. This versatile fruit is found in guacamole, on toast, stuffed with fillings, etc., etc. Since I’m a lover of all things avocado, why not put them in pancakes?!

Finding a ripe avocado at the supermarket is hit and miss most of the time. Here’s a suggestion I hope you find helpful. Because ripe bananas or apples release a lot of ethylene, the hormone that triggers ripening in mature fruit, place one in a closed paper bag with your under ripe avocados and it will speed up the process.

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Avocado Pancakes

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Rating: 5
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Course

Brunch, Main Dish

Cuisine

American, European, German, Middle Eastern

Keyword

avocado pancakes

Servings

small pancakes MetricUS Imperial

Ingredients

• 1 medium ripe avocado, pitted & peeled
• 2 cups all-purpose OR wholewheat flour
• 3 cups 2% milk
• 2 Tbsp sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/4 tsp black pepper (optional)
• 1-2 Tbsp butter,

Course Brunch, Main Dish Cuisine American, European, German, Middle Eastern Keyword avocado pancakes Servings small pancakes MetricUS Imperial Ingredients 1 medium ripe avocado, pitted & peeled 2 cups all-purpose OR wholewheat flour 3 cups 2% milk 2 Tbsp sugar 4 tsp baking powder 1/2 tsp salt 2 eggs 1/4 tsp black pepper (optional) 1-2 Tbsp butter,

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a blender, whisk avocado & milk until creamy. Slowly add the dry ingredients, blending & scraping sides down with a spatula until mixture is smooth. Add the whole eggs & blend just until combined.
2. Heat a large skillet or pan on the stove to a medium-low heat. Melt butter & spread evenly across the pan (or spray with cooking spray).
3. Pour or ladle batter onto the pan forming round cakes about 3-inches in diameter. Allow to cook about 3-4 minutes, flipping carefully & pressing down on each to get more surface area on the pancakes to cook. Cook opposite side for 3-4 more minutes, & flip one more time. Gently press pancakes down with back of the spatula. The avocado wants to remain in its creamy state, so the center of the pancakes may be just slightly doughy.
4. Serve immediately with some crispy bacon & a soft fried egg.