Avocados were way too exotic for my family when I was growing up. My first avocado taste was when I was well into my teenage years. Not surprising that it is one of my faves now. I could live on avocados and tomatoes because they are both so versatile and you can use them both in sweet and savoury dishes; it is hard not to fall in love with them.
What do you know about this humble avocado? It contains fibre, Vitamin E, Vitamin C and anti oxidants; they are not only delicious to eat but packed full of essential ingredients. Yes, they do contain fat but it's a good fat and that's fine. Check out the Australian Avocado website for more information.
You can serve this pancake many ways (or get creative and make up your own version). Scroll to the end of the blog for variations! Avo good weekend!
AVOCADO BREAKFAST PANCAKES
Ingredients This makes 8 small pancakes, suitable for 2 people
3/4 cup SR Flour
1 tablespoon sugar (optional)
1 egg beaten
1/2 - 3/4 avocado mashed
1/2 cup of milk - or soy, almond, coconut
juice of 1 orange
Maple Syrup
Oil or butter for greasing the pan
For serving - A sliced banana, Maple Syrup, plain yoghurt
Mash avocado with orange juice and set aside.
Mix beaten egg with milk, add flour gradually and mix until smooth. Add the sugar and the avocado/orange mixture. At this stage the mixture may look a little lumpy, that's fine.
Leave the mixture to rest for 30 minutes.
Take a non stick pan and heat a little oil or butter. Once the pan is hot add a ladle or two of the mixture. Once the pancake has turned a light golden colour, flip them over and cook the other side.
Handle them gently because they are quite soft.
juice of 1 orange
Maple Syrup
Oil or butter for greasing the pan
For serving - A sliced banana, Maple Syrup, plain yoghurt
Mash avocado with orange juice and set aside.
Mix beaten egg with milk, add flour gradually and mix until smooth. Add the sugar and the avocado/orange mixture. At this stage the mixture may look a little lumpy, that's fine.
Leave the mixture to rest for 30 minutes.
Take a non stick pan and heat a little oil or butter. Once the pan is hot add a ladle or two of the mixture. Once the pancake has turned a light golden colour, flip them over and cook the other side.
Handle them gently because they are quite soft.
Serve with sliced banana, plain yoghurt and a little Maple Syrup.
Other Serving Suggestions
Omit the sugar and orange juice - Add chopped parsley, salt and pepper to the mixture before cooking. Serve with a poached egg and finely grated Parmesan cheese on the top.
Serve with a dollop of plain yoghurt, mashed banana, sprinkle of cinnamon
Omit the sugar and orange juice -Try serving these pancakes with lightly roasted tiny tomatoes, and mushrooms and asparagus which have been cooked in a little butter on a hot griddle.
Are the eggs necessary? Have you tried making them with oat flour?
ReplyDeleteThanks for your suggestion about using oat flour. I haven't tried it but I don't see why it wouldn't work. Are eggs necessary? I think in this recipe they are - but I am sure you could experiment and see if they work without eggs and with oat flour which may be more suitable for you. Happy cooking!
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