Tender, fluffy, pancakes made with a combination of whole grain and regular flours along with heart-healthy California Avocado make a delicious and wholesome meal, providing you with energy to start the day. 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 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! These pancakes provide a Good Source of protein (18% DV), Calcium (15% DV) and Iron (10% DV) along with good fats from the California Avocado.
California Avocado-Buttermilk Pancakes
Nutritional Highlights (per serving)
|1||ripe, Fresh California Avocado, seeded and peeled*|
|1/2||cup||whole wheat flour|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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
Vitamin A 225 (IU); Vitamin C 3 mg; Calcium 171 mg; Iron 2 mg; Vitamin D 16 (IU); Folate 77 mcg; Omega 3 Fatty Acid 0.07 g
% Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 10%