Serves 2     adjust servings

Blueberry Avocado Pancakes

Cook Time 10 min Prep Time
Preparation 10 min Cook Time
Total Time 20 mins Total Time

These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.

Ingredients

  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 1/2 tablespoons sugar (any kind)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 ripe California avocado, mashed
  • 3/4 cup milk (dairy, nut milk, etc.)
  • 1 egg
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries
  • butter for the pan
  • 2 eggs, poached or fried

Instructions

  1. Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
  2. Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
  3. Add the avocado mixture to the flour mixture and stir until just combined.
  4. Place a bit of butter in a large skillet or griddle over medium heat.
  5. Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.
  6. Divide pancakes into two stacks and top each with a poached or fried egg.
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