Happy Meatless Monday, y’all! Today, we feature a summer themed recipe featuring “it’s too hot to turn on the oven” mentality: Avocado Pancakes! And besides, who doesn’t like breakfast for supper? Try these scrumpious pancakes and serve with a fresh salad and berries for a delish meal. No sweating over the BBQ required.
- 2 cups low fat buttermilk
- 2 large eggs
- 1 tablespoon melted butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 ripe, Fresh California Avocado, peeled and pitted
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
- Combine the buttermilk, eggs, melted butter, honey and vanilla in a blender container. Blend until well combined. Add the avocado and blend until smooth.
- Add the remaining ingredients and pulse several times, just until the dry ingredients are incorporated. Be careful to not over mix.
- Heat a lightly oiled griddle over medium-high heat. Scoop the batter onto the griddle using a 1/4-cup measuring cup. When bubbles appear on the surface of the pancakes, flip to other side with a wide spatula. Cook on the second side until golden brown. Serve hot.
Nutrition Information Per Serving: Calories 240; Total Fat 9 g (Sat 3 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 70 mg; Sodium 590 mg; Total Carbohydrates 32 g; Dietary Fiber 3 g; Total Sugars 7 g; Protein 9 g