Preparing Classic Buttermilk Avocado Pancakes
Mix the buttermilk, eggs, butter, honey, and vanilla. Add 2 cups (473 ml) of low-fat buttermilk, 2 large eggs, 1 tablespoon (14 g) of melted butter, 1 tablespoon (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract to the pitcher of a blender. Blend the mixture until it is fully combined. You can also use a stand mixer or handheld mixer to mix the pancake batter.
Add the avocado. When the buttermilk mixture is combined, mix in 1 ripe avocado that’s been peeled and pitted. Blend the mixture until it is completely smooth.
Blend in the remaining ingredients. Once the buttermilk and avocado mixture is completely smooth, add 1 cup all-purpose (125 g) flour, ½ cup (65 g) of whole wheat flour, 1 teaspoon (4 g) of baking powder, 1 teaspoon (6 g) of baking soda, and ½ teaspoon (3 g) of salt. Pulse the mixture in the blender several times until the dry ingredients are just incorporated. Don’t overmix the batter. That can lead to tough pancakes.
Heat a lightly greased skillet. Lightly grease a large skillet with softened butter, and place it on the stove. Turn the heat to medium-high, and allow the pan to heat for 3 to 5 minutes. You can cook the pancakes on a griddle if you prefer.
Pour some of the batter into the pan and cook the pancakes for several minutes. Once the skillet is heated, pour ¼ cup (59 ml) of the batter for each pancake. Allow the pancakes to cook for 2 to 3 minutes, or until bubbles appear on the surface.
Flip the pancakes and cook for another couple of minutes. When the first side of the pancakes are finished cooking, use a wide metal spatula to carefully turn them over. Allow them to cook for another 2 to 3 minutes on the other side. Be careful not to cook the pancakes too long on the second side. They can burn easily.
Serve the pancakes while hot. Once the pancakes are finished cooking, use the spatula to lift them out of the skillet. Place them on a plate, and serve while they are still warm. You can top the avocado pancakes with fresh fruit, maple syrup, powdered sugar, or your favorite fruit preserves.
Whipping Up Blueberry Avocado Pancakes
Combine the flour, sugar, baking powder, salt, and nutmeg. Add 1 cup (125 g) of all-purpose flour, 1 ½ tablespoons (19 g) of sugar, 1 teaspoon (4 g) of baking powder, ½ teaspoon (3 g) of salt, and ¼ teaspoon (1 g) of nutmeg to a large bowl. Whisk the ingredients together until they are fully combined. If you prefer, you can substitute a gluten-free flour blend for the all-purpose flour.
Mix the avocado, milk, egg, coconut oil, and vanilla. Add 1 ripe avocado that’s been peeled, pitted, and mashed, ¾ cup (177 ml) of milk, 1 egg, 1 tablespoon (13 g) of melted coconut oil, and ½ teaspoon (2 ½ ml) of vanilla extract to a food processor. Process the ingredients until the mixture is completely smooth. If you don’t have a food processor, you can use a blender to mix the avocado mixture.
Stir the avocado mixture into the dry ingredients. Once the avocado mixture is smooth, add it to the bowl with the dry ingredients. Mix the avocado mixture in until it just combined. Take care not to overmix the pancake batter. The texture of the pancakes will be off.
Melt some butter in a large skillet. Place a large skillet on the stove, and add a small amount of butter. Turn the heat to medium, and allow the butter to melt so the pan is greased. You can use nonstick cooking spray to grease the pan if you don’t want to use butter.
Scoop some batter into the pan and add some blueberries. When the butter has melted, scoop a small amount of the better into the pan. Place 5 to 6 blueberries in each pancake, though you can add more to larger pancakes.
Cook the pancakes for several minutes and flip them. After you’ve added the blueberries, let the pancakes cook for 2 to 3 minutes on the first side. Use a wide spatula to carefully turn the pancakes and allow them to cook for another 2 to 3 minutes or until golden brown. Don’t let the pancakes cook too long on the second side. You don’t want the blueberries to burn.
Serve the pancakes while warm. Once the pancakes are finished cooking, lift them out of the skillet with the spatula. Place the pancakes on plates, and serve with your favorite pancake toppings. The pancakes are delicious with just a little butter melted over them.
Fixing Chocolate Avocado Pancakes
Combine the flours, cocoa, sugar, baking powder, and salt. Add ½ cup (63 g) of all-purpose flour, ½ cup (65 g) of whole wheat flour, ¼ cup (25 g) of unsweetened cocoa powder, 2 tablespoons (25 g) of sugar, 3 teaspoons (12 g) of baking powder, and ½ teaspoon (3 g) of salt to a large bowl. Whisk the ingredients together until they are fully combined. You can use all whole wheat flour in the pancakes if you prefer.
Stir in the milk, egg, and avocado. After you’ve mixed the dry ingredients, make a well in the center of it with a clean finger. Add 1 cup (237 ml) of milk, 1 egg, and a ripe avocado that’s been peeled, pitted, and mashed to the well, and then mix the liquid ingredients in until the batter is just combined.
Fold the chips into the batter. After the pancake batter is just combined, add ⅓ cup (60 g) of chocolate chips. Use a rubber spatula to gently fold the chips in without overmixing. You can use any type of chocolate chip that you like, including semi sweet, bittersweet, and milk. Cinnamon chips can add an interesting flavor to the pancakes too.
Melt some butter in a skillet. Place a large skillet on the stove, and add a small amount of butter. Heat the pan on medium to melt the butter and grease the skillet. If you prefer, you can spray the pan with nonstick cooking spray to grease it.
Pour the batter into the pan and cook the pancakes for several minutes. Once the pan is hot and greased, pour your desired amount of batter in a round shape. Allow the pancakes to cook for several minutes or until bubbles appear in the surface. If you want to create different shaped pancakes, place metal cookie cutters in the skillet and pour the batter inside them.
Turn the pancakes and cook on the other side for another couple of minutes. When the pancakes are finished cooking on the first side, use a wide spatula to flip them to the other side. Let the pancakes cook for another 2 to 3 minutes on the other side, or until they are golden brown.
Serve the pancakes with butter and/or syrup. When the pancakes are finished cooking, transfer them from the skillet to a plate. Serve the pancakes immediately with butter, syrup, or your other favorite pancake toppings.
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