Avocado Pancakes Recipe
Soft and fluffy Avocado Pancakes made with simple ingredients and one ripe avocado. Ready in 20 minutes and great for kids!
Servings: 8 pancakes
Calories: 206kcal
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 ripe avocado mashed
- 2 tablespoons vegetable oil
- 1 cup whole milk
Instructions
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Make a well in the center and add the egg, mashed avocado, oil, and milk. Stir the wet ingredients together in the center, then gradually mix in the dry ingredients until a batter forms.
- Heat a pan or skillet over medium heat. Add butter or oil if desired.
- Pour about ⅓ cup of batter onto the pan. Cook for 2 to 3 minutes, until the top begins to bubble and the edges look set.
- Flip and cook for 1 to 2 minutes on the other side, until golden.
- Repeat with the remaining batter. Serve with syrup and fresh fruit.
Notes
Store leftovers in the refrigerator for up to 4 to 5 days. Reheat in the microwave in 10 to 15 second increments or in the toaster. Freeze in a freezer-safe bag or container for up to 3 months.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 22mg | Potassium: 251mg | Fiber: 2g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg