Wait, what? It’s enough that I advocate avocado in your mint chocolate chip oatmeal, but now in your indulgent morning pancakes too? I must be crazy!
Why yes I am. This strange but good breakfast puts a serving of healthy fats, potassium, fiber and protein in your belly before 9am! And what’s more fun than eating something green, right?
Grab that ripe avocado, plug in your food processor or blender, and hop to it! I have made the pancake recipe from Colorful Palate, linked below, so many times that I have the ingredient list memorized. But then an idea came to me to replace the mashed banana with mashed avocado! How perfect, eh?
Avocado Oat Pancakes, inspired by Colorful Palate’s Vegan Banana Oat Pancakes
Makes 12 pancakes, to serve 4 people
- 1 1/4 C old-fashioned rolled oats
- 1/2 C whole wheat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 packets Stevia, or equivalent of other sweetener (honey would work, or white sugar)
- 1 1/2 C skim or non-dairy milk, according to your dietary needs
- 1 ripe avocado, mashed
Combine all ingredients, except avocado, in your food processor or blender. Liquify! (Warning: this is NOT a nice way to wake someone up in the morning…sorry, sister!)
In a small bowl, mash avocado well with a fork. Go to town on that thing! Brew your coffee, or steep your tea in the meantime.
Add the avocado to the processor and blend until well combined.
Let that sit while you heat up a griddle or frying pan on the stove, over medium-high heat. Lightly spray with PAM, or rub with olive oil, so nothing sticks.
Using a 1/4 C measuring cup, or a ladle, scoop batter into the greased pan, spreading it out to make small 3″ pancakes. The batter will be thick, so you’ll have to manually spread it to your liking.
Cook until bubbles start appearing on top of the pancakes, and flip, allowing to cook a few more minutes. Make sure the inside is cooked through, before transferring to a plate, or a low preheated oven to keep warm.
What’s your favorite kind of pancake? I’m open to new flavors!