Simple and speedy to prepare, our avocado pancakes have a rich taste and creamy, spongey texture.
Avocado pancakes are such a great discovery. A classic pancake recipe is just flour, milk, and eggs. These, however, have mashed avocado actually mixed into the batter. The result is a velvety soft, savoury pancake, perfect for serving up for a weekend breakfast. And they are far more versatile than you'd think. You can add a poached egg or a couple of rashers of streaky bacon. You can even go American style and top the bacon with some maple syrup. But avocado pancakes also go really well with sweet toppings - try blueberries and honey. We know it sounds unlikely, but it really works.
Ingredients
- 1 avocado
- 60g self-raising flour
- 175g milk
- 1 egg
- Pinch of salt
- Lime juice
- Oil or butter for frying
- Serve with goats' cheese and salsa verde
WEIGHT CONVERTER
Method
- First scoop out the avocado from its shell, and mash down with a little salt and lime juice.
- Mix together the egg and avocado, then pour in the milk, and mix again.
- Weigh out the flour and add a pinch of salt. Combine the wet ingredients with the dry ingredients, and mix until well combined.
- Heat a little oil or butter in a frying pan. Pour in a ladle of batter and allow to cook on one side. Gently flip the pancake - it will be very soft - and cook on the other side. Serve hot.
Top tips for making avocado pancakes
You can extras to this recipe depending on what toppings you're going to use. For poached eggs, add some chopped chilli to the batter to give it a fiery twist. For bacon, add 1 tbsp maple syrup into the batter to sweeten it. If you're doing blueberries, you can press a few into the actual pancakes before you cook them.
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