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 & Sourdough Pancakes too because they’ll be right up your alley).
You can also try these pineapple buckwheat pancakes, these cinnamon raisin oat bran pancakes or, for a more a high protein pancake – try these perfect protein pancakes or their pumpkin counterpart – pumpkin protein pancakes!
These blueberry avocado pancakes are packed with healthy fats (and that lovely green color to prove it!) and a really nice balance of savory and sweet in each bite.
If you want to try another way to bake with avocados, don’t miss these avocado muffins either!
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:
Asian steak stuffed grilled avocados
Chocolate coconut avocado ice cream
No bake lime avocado tart
Avocado pineapple smoothie bowl
Tuna sushi bowl with avocado wasabi dressing
Blueberry Avocado Pancakes
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Just made this and swapped the coconut oil for applesauce. Delicious!
Tried making these using almond flour. It was a fail. The bottoms cooked so quickly they actually got stuck on my very greased pan! Was very disappointed.
Almond flour cannot be substituted for regular flour without altering much of the recipe, not surprised it didn’t turn out.
I made this recipe and as others have said they were quite wet. Very tasty!! But wet. The inside of the pancake just did not cook right.
Can’t wait to try them out. Thanks for the recipe,
These pancakes looked so delicious but did not work! They were very wet and took much longer then the instructed 2-3 minutes per side. These should probably be cooked on low – med so the inside and outside cook at the same time. The pancakes were very wet and under done when cooked according to the instructions. So sad. We ended up going out for dinner since we couldn’t get them to fully cook without burning the outside. Sorry but this is a Pinterest fail. I wish I would have read the other Pinterest reviews before attempting.
Didn’t work for me either – huge mess
Same here. Wet in the middle and mushy. Not cooked through. And I cooked them wayyy longer than the 2-3 mins per side. Really bummed out that I wasted all my blueberries I just bought on these.
I will definitely make them today. My husband love pancakes. I will try them out first. Can I use trivia instead of sugar?
I’m sure that swap would work!