Yes, you read correctly, pancakes made from avocado! This is the new pancake staple you need!
I've always been a fan of paleo pancakes - you know the easy banana and egg ones. BUT, I was keen to find one that was lower carb (but not very low carb) if possible, basically by reducing the amount of bananas. I stumbled across a recipe by https://www.popsugar.com/glow which I tried and adapted by adding almond flour too as I found the batter too liquid.
I thought they would taste of avocado, but they don't, they just have a slightly green hue! They are pretty moist and really tasty.
My kids prefer it without chocolate chips (which makes is even lower carb), I prefer it with so it's very versatile, adjust it to what you want!
I topped mine with some coconut yoghurt and a small swirl of mango puree and some chopped cherries to keep it seasonal. The options are endless here, add whatever you fancy (obviously the more paleo, the better!).
I reckon next time I'll do a savoury batch without the chocolate and serve with crispy bacon and a drizzle of maple syrup!
|1/3 to 1/2 cup almond flour|
|2 squares 85% dark chocolate, chopped|
1. Add avocado and banana to a bowl and use an electric whisk to beat together until smooth.
2. Add eggs and beat in until you get a smooth batter.
3. Add the almond flour little by little and beat each time until you get desired pancake consistency (you want it fairly loose).
4. Fold in the chopped chocolate gently.
5. Heat a large frying pan, you want a low to medium heat
6. Put a little coconut oil onto a square of folded kitchen roll and run it over the frying pan (taking care not to burn yourself).
7. Add 4 half-ladles of the pancake mixture to the pan, leaving space between each one as the mix will spread.
8. Cook gently for 2-3 minutes and flip over when golden brown
9. Cook other side for same length of time.
10. Serve and top with whatever you like!
This will make approx 8 small pancakes, so I'd say plenty for two. It's easily doubled if you want to make then for your whole family.
Add the Almond flour gradually as how thick the batter is will depend on the size of the avocado, eggs and banana used. You want it fairly thin.