California Avocado-Buttermilk Pancakes
Tender, fluffy, low-fat pancakes made with a combination of whole grain and regular flours along with California Avocados. A breeze to throw together in the blender, they’re perfect for those mornings when time is short but you’re in the mood for something delicious and nutritious. And what happens when the most important meal of the day meets one of the most delicious fruits in the world? A better breakfast is born! Building your breakfast with the help of California Avocados is an easy way to enjoy a wholesome meal and provide you with energy to start the day. California Avocados are an excellent addition to a well-balanced breakfast. They contribute nearly 20 vitamins, minerals and phytonutrients.
||ripe, Fresh California Avocado, peeled and pitted
||whole wheat flour
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- Combine buttermilk, eggs, melted butter, honey and vanilla in a blender container. Blend until well combined. Add avocado and blend until smooth.
- Add remaining ingredients and pulse several times, just until dry ingredients are incorporated. Be careful to not over mix.
- Heat a lightly oiled griddle over medium-high heat. Scoop batter onto griddle using a 1/4-cup measuring cup. When bubbles appear on the surface of the pancakes flip to other side with a wide spatula. Cook on second side until golden brown. Serve hot.
Serving Suggestions: Delicious served with fresh fruit, syrup, preserves or a dusting of confectioner sugar.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2013, California Avocado Commission