adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed berry and avocado pancakes
Mixed berry and avocado pancakes
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try using avocados instead of butter for beautiful, healthier mixed berry pancakes.
Ingredients:
  • 1/2 overripe avocado, stoned, peeled, mashed
  • 1 Free Range Egg
  • 250ml buttermilk
  • 150g self-raising flour
  • 2.00 gm baking powder
  • 125.00 ml fresh or frozen blueberries
  • 125.00 ml fresh or frozen raspberries
  • 20g butter, melted
  • 2 lemons, zested, juiced
  • 110g caster sugar
Instructions:
  • In a blender, combine avocado, egg, and buttermilk until smooth. In a bowl, mix flour, sugar, and baking powder. Stir in the avocado mixture. Gently fold in blueberries and raspberries.
  • Preheat a non-stick frying pan over gentle heat, then lightly brush it with melted butter. Pour three 1/4-cup scoops of batter into the pan, spreading each into an 8cm disc using a palette knife. Cook until golden underneath with bubbles on top, flip, and cook through for another 2 mins. Keep warm on a plate, and repeat with the rest of the batter to yield 12 fluffy pancakes.
  • In a saucepan over low heat, mix together the lemon juice, additional sugar, and 1/4 cup (60ml) water until the sugar dissolves. Increase heat to high, bring to a boil, and cook for 3-4 minutes until the syrup thickens slightly. Remove from heat, stir in the lemon zest, and let it cool.
  • Divide the delicious pancakes among the plates and generously drizzle with the luscious syrup.

Similar Recipes