Avocado hotcakes recipe

Name: Easy avocado hotcake recipe
Yield: 4
Ingredients: 1 very ripe medium avocado; 1 medium banana; 2 eggs, plus 2 eggwhites; 2 tbs maple syrup or honey, plus extra to serve; 1/2 cup (140g) coconut yoghurt, plus extra to serve; Zest of 1 lemon; 1 cup (150g) gluten-free plain flour or buckwheat flour; 1 tsp baking powder; 1/4 cup (60ml) coconut oil; 125g blueberries; 1/4 cup (35g) toasted slivered almonds; 1/4 cup (40g) toasted pepitas

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https://healthimprovements.info/recipes/easy-avocado-hotcake-recipe/xz3wor0j — Avocado hotcakes

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by Tom Walton

Aug 30, 2019

Avocado and banana pancakes are the healthy way to start your day.

1 very ripe medium avocado
1 medium banana
2 eggs, plus 2 eggwhites
2 tbs maple syrup or honey, plus extra to serve
1/2 cup (140g) coconut yoghurt, plus extra to serve
Zest of 1 lemon
1 cup (150g) gluten-free plain flour or buckwheat flour
1 tsp baking powder
1/4 cup (60ml) coconut oil
125g blueberries
1/4 cup (35g) toasted slivered almonds
1/4 cup (40g) toasted pepitas

Method

1.

Place the avocado and banana into a bowl and mash well with a fork. Separate the two whole eggs and add the egg yolks, maple syrup, coconut yoghurt and lemon zest, and stir well to combine.
2.

Place all the eggwhites in a medium bowl and whisk to soft peaks. Gently fold the eggwhites into the avocado mixture, then add the flour and baking powder.
3.

Heat a non-stick frypan over a medium-low heat. Add 1 tbs coconut oil and spoon in 1/2 cup (125ml) hotcake batter and spread to 1cm thick or to your desired size and thickness. Cook for about 4 minutes each side, depending on the size. Keep warm and repeat with remaining batter.
4.

Serve with the extra coconut yoghurt and scatter with blueberries, almonds, pepitas and a drizzle of extra maple syrup.