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