Blueberry Avocado Pancakes

By jiafei

6 Person

20 Minutes

717 Calories

These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet. These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet. As California Avocado season winds down, I wanted to use these amazing little green goodies uniquely. A creamy, thick stack of avocado pancakes bursting with summer fresh blueberries seemed perfect. The avocado pancake recipe itself is pretty basic and can be easily adapted to gluten-free using a simple swap of a gluten-free all-purpose flour blend.

Ingredients

2 Eggs, poached or fried
Butter for the pan
1/2 cup Blueberries
1/2 cup Vanilla extract oil
1 tbsp. Melted coconut oil
1 Egg
3/4 cup Milk
1 Ripe avocado, mashed
1/4 tsp. Nutmeg
1/2 tsp. Salt
1 tsp. Baking powder
1 1/2 tbsp. Sugar (any kind)
1 cup All-purpose flour (or gluten-free blend)

Method

01

Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
02

Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
03

Add the avocado mixture to the flour mixture and stir until just combined.
04

Place a bit of butter in a large skillet or griddle over medium heat.
05

Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.
06

Divide pancakes into two stacks and top each with a poached or fried egg.

Related Tags

Blueberry Avocado Pancakes

3.5

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 717 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

2 Eggs, poached or fried

Butter for the pan

1/2 cup Blueberries

1/2 cup Vanilla extract oil

1 tbsp. Melted coconut oil

1 Egg

3/4 cup Milk

1 Ripe avocado, mashed

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 tsp. Baking powder

1 1/2 tbsp. Sugar (any kind)

1 cup All-purpose flour (or gluten-free blend)

03 Method

Step 1

Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.

Step 2

Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.

Step 3

Add the avocado mixture to the flour mixture and stir until just combined.

Step 4

Place a bit of butter in a large skillet or griddle over medium heat.

Step 5

Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.

Step 6

Divide pancakes into two stacks and top each with a poached or fried egg.

04 Author