These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.
Anyone see the new Ghostbusters? If you haven’t, don’t. I saw it at the drive-in a month or so ago.
1. Trunks are not comfortable enough to sit in for 2 hours. I now almost feel bad for subjecting Ginger to such a fate on all the long car rides we’ve taken in the past.
*This post is sponsored by California Avocados
2. Cars these days are too smart for drive-ins. First, there was the issue of figuring out how to turn the interior lights off because the trunk was open the whole time. Took about 30 minutes and some googling on the phone, but we finally figured that one out. Then, there was the issue of the radio shutting off every 20 minutes when it’s in “accessory” mode because of this whole new phenomenon of a push button start rather than a simple key. That one couldn’t be avoided and resulted in getting out of the trunk, walking to the front and cycling through the push button start options 8 times during the movie.
3. Sorry, yay female power and all but, an all-woman cast for a remake of a movie that had none as the leading roles originally just doesn’t work.
Moral of the story, wait for it on Netflix and bring your beater to the drive-in.
Waiting for the connection to these blueberry avocado pancakes?
Their color is making me think of the ghost goo/slime stuff from the movie. Bit of a tangent to get here, sorry.
As California Avocado season winds down, I wanted to think of one last recipe that uses these amazing little green goodies in a unique way.
A creamy, thick stack of avocado pancakes bursting with summer fresh blueberries seemed perfect.
The avocado pancake recipe itself is pretty basic and can be easily adapted to gluten free using a simple swap of a gluten free all-purpose flour blend.
I’ve never been a light, airy pancake person. I much prefer a thick, hearty and almost dense stack (I want to feel like I’m getting a good bang for my carb buck with each bite!) piled high on my plate so if that’s your thing too, these will definitely satisfy (and make sure to check out these coconut ricotta pancakes too because they’ll be right up your alley). They’re packed with healthy fats (and that lovely green color to prove it!) and a really nice balance of savory and sweet in each bite.
Top with a poached (or fried) egg for some added protein and I’d say this is one heck of a way to round out California Avocado season!
Other avocado recipes from this season:
- 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
- Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
- Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
- Add the avocado mixture to the flour mixture and stir until just combined.
- Place a bit of butter in a large skillet or griddle over medium heat.
- 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.
- Divide pancakes into two stacks and top each with a poached or fried egg.