If you’re looking for a way to upgrade your summer breakfasts, these fluffy avocado pancakes need to be on your list. They’re soft, lightly sweet, and the ripe California Avocados make them extra light and airy!
California Avocado Pancakes
Total Time: 20 min
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Ingredients
1 cup all-purpose flour 1 1/2 Tbsp. brown sugar 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1 ripe, Fresh California Avocado, seeded, peeled and quartered 3/4 cup milk of choice 1 large egg 1 Tbsp. vegetable oil 1 tsp. vanilla extract or vanilla bean paste butter or avocado oil for panInstructions
- In a medium bowl, whisk together flour, brown sugar, baking powder salt, and cinnamon.
- Add California Avocado, milk, egg, vegetable oil and vanilla to a blender. Blend until smooth.
- Pour wet ingredients into dry and stir until combined.
- Heat butter or avocado oil in a pan over medium heat.
- Scoop batter into pan and cook about 2 minutes per side, flipping once.
- Plate and top with your favorite toppings.
Variations: Fold in 1/2 cup chocolate chips or banana slices to the batter before cooking the pancakes.
*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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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