Avocado Pancakes PT35M https://img4.recipesrun.com/201907/2019/0828/6b/9/333266/300x200x50.jpg 2 servings Ingredients: Freshly ground black pepper Salt 2 cups Almond flour 1 tbsp. Butter or olive oil 1 tbsp. Water 1/2 tsp. Baking soda 1/2 cup Milk 1 Egg 1 Ripe avocado, mashed 1 Cherry tomatoes, diced to serve 1 tsp. Ground coriander 1 tsp. Ground cumin 2 tbsp. Fresh lemon juice 1 cup Greek yogurt 1 can Baby beetroot, drained, coarsely chopped
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Avocado Pancakes

By jiafei

2 Person
35 Minutes
0 Calories
Avocado Pancakes made with almond flour, eggs, milk, and avocado are a fluffy, moist, delicious savory pancake! Make them for your breakfast! Avocados can make a silky-smooth green pancake batter. Top the pancakes with Greek yogurt for bonus nutrition. Feeling breakfast adventurous? How about beetroot spread made with baby beetroot and lemon juice of delicious flavor despite their funky color!

Ingredients

  • Freshly ground black pepper

  • Salt

Pancakes

  • 2 cups Almond flour

  • 1 tbsp. Butter or olive oil

  • 1 tbsp. Water

  • 1/2 tsp. Baking soda

  • 1/2 cup Milk

  • 1 Egg

  • 1 Ripe avocado, mashed

Beetroot spread

  • 1 Cherry tomatoes, diced to serve

  • 1 tsp. Ground coriander

  • 1 tsp. Ground cumin

  • 2 tbsp. Fresh lemon juice

  • 1 cup Greek yogurt

  • 1 can Baby beetroot, drained, coarsely chopped

Method

  • 01
    Mix all ingredients in a large bowl and beat until it forms a batter.
  • 02
    In a nonstick fry pan, heat 1 tbsp olive oil/butter and dollop the mixture into the pan 1cm thick (channel your inner pancake skills).
  • 03
    Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest.
  • 04
    Combine beetroot spread ingredients thoroughly in a bowl. Taste and season with salt and pepper. Serve!

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    Avocado Pancakes

    3.5

    ( By jiafei )

    Avocado Pancakes made with almond flour, eggs, milk, and avocado are a fluffy, moist, delicious savory pancake! Make them for your breakfast! Avocados can make a silky-smooth green pancake batter. Top the pancakes with Greek yogurt for bonus nutrition. Feeling breakfast adventurous? How about beetroot spread made with baby beetroot and lemon juice of delicious flavor despite their funky color!
    01 Information
    • Grade easy
    • Serving 2 servings
    • Prep Time 5 Mins
    • Cook Time 30 Mins
    • Total Time 35 Mins
    02 Ingredients
    Freshly ground black pepper
    Salt
    Pancakes
    2 cups Almond flour
    1 tbsp. Butter or olive oil
    1 tbsp. Water
    1/2 tsp. Baking soda
    1/2 cup Milk
    1 Egg
    1 Ripe avocado, mashed
    Beetroot spread
    1 Cherry tomatoes, diced to serve
    1 tsp. Ground coriander
    1 tsp. Ground cumin
    2 tbsp. Fresh lemon juice
    1 cup Greek yogurt
    1 can Baby beetroot, drained, coarsely chopped
    03 Method
    Step 1
    Mix all ingredients in a large bowl and beat until it forms a batter.
    Step 2
    In a nonstick fry pan, heat 1 tbsp olive oil/butter and dollop the mixture into the pan 1cm thick (channel your inner pancake skills).
    Step 3
    Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest.
    Step 4
    Combine beetroot spread ingredients thoroughly in a bowl. Taste and season with salt and pepper. Serve!
    04 Author
    jiafei jiafei
    79 Recipes

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