Okay, I know I’ve been posting a lot of pancake recipes recently. But, I had to make these because I went berry picking yesterday, and all those adorable, sweet blueberries were begging to be made into pancakes. And, I had to share this recipe with you because I snuck in one of my favorite secret ingredients.
It’s green. It’s delicious. Can you guess what it is?
It’s avocado! After the great success of a blueberry avocado breakfast cake I made recently, I was inspired to combine avocado and blueberries again. You won’t taste the avocado in these pancakes, and you can just barely see traces of it, but you can feel good about getting healthy fats and not adding any oil or butter to the pancake batter.
Another trick: I made these pancakes smaller, and I got full after the same number of pancakes that I usually eat (4) even though they’re half the size. I saved the leftover batter and cooked it the next day, and the pancakes were still delicious!
Ingredients (serves 2-4; adapted from Easy Paleo Diet Recipes):
1/2 avocado, peeled
1 and 1/2 cups almond flour
Pinch of salt
1/2 teaspoon baking soda
2 teaspoons lemon zest (from half a lemon)
1/4 cup almond milk
1 and 1/2 cups blueberries
Butter or coconut oil for cooking
In a food processor, combine all ingredients except the blueberries and process until smooth. Fold in the blueberries.
In a large skillet, heat the butter or oil over medium heat. When the pan is hot, add the batter. I use 1/3 cup to make one big pancake or a scant 1/4 cup to make each one of four small pancakes. When bubbles appear on top and the bottom is golden, flip the pancakes and continue to cook until the other side is golden.
Serve hot with more blueberries, syrup, or butter.
Leftover batter can be stored in the fridge and cooked the next day. It may look a little greener, but it will taste just as good!
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