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I am so super excited to bring you this recipe!
Truth be told - I started out making avocado pancakes from a recipe I saw circulating on facebook from 'Avocado Farmers Australia' or something of the like.... aaaand I'm pretty sure they just slapped some ingredients together and said it worked, when it actually didn't. It was like Avocado Soup...a really disturbing Avocado Soup.
So, I was in the kitchen making these 'crap cakes' and my biggest little man, Seth, was SO excited for Pancakes. Being a Paleo Keto household, these types of foods are a rarity and usually I only make them on special occasions... so from this you can imagine the excitement of a 3 year old! When I poured the batter into the pan, it was putrid, so I was left to don my thinking cap and try and find a way to fix them so little mate wasn't disappointed. Must say - my brain was amazing and what we were left with was delightfully fluffy on the inside, and crispy on the outside - Legit everything a pancake should be!
Now, the pancakes I had were savoury. Myself and the twins enjoyed ours with a beautiful spoonful of Kehoe's Beetroot Vegan Cream Cheese, alfalfa sprouts, walnuts and beetroot slices - however my biggest Little man Seth enjoyed his with Raw organic Honey and some natural Coconut Yoghurt. This is super exciting because it means these pancakes are super versatile! I will write the recipe up for the basic pancake batter, and you can use your imagination with what you put in them depending on if you want savoury or sweet pancakes.
In the savoury ones I put Cumin, Salt & Pepper, and in the Sweet ones for Seth, I left as plain batter and then just drizzled the honey on top. Obviously common sense needs to play a part here because if you're keto and want sweet pancakes, you'll have to use a low carb sweetener like Xylitol- but in doing so makes the pancakes not entirely paleo. So it's up to you. If you're having these as a treat, don't worry too much... just make sure whatever you use will fit your macros and see you remain in ketosis.
I haven't added the Protein, Fat and Carb content to this recipe because it will change dependent on the size of the avocado you use, and whether you decide to have savoury or sweet pancakes, so you will have to weigh and track the whole recipe and divide it by how many you eat. It really isn't difficult.
So Enjoy, and as per usual let me know what you think in the comments below!
Recipe
Time - 25m -
Serves - 3 Serves of 3 piklets -
What you need:
Non Stick Fry Pan
Food Processor/Vitamix/Aggression and a beater
Melted Ghee or Coconut Oil (for cooking)
1 Large Ripe Avocado
2 Large Eggs
1/2 Cup Almond Milk
1 Tablespoon Water
Pinch of Salt
1 Tablespoon Coconut Flour
1/2 Teaspoon Baking Powder
Add your flavours - Cumin and Pepper is nice for savoury Pancakes, or Xylitol or a sweetener of choice for Sweet Pancakes
What to do:
In a food processor ( or you could use a bowl and a vitamix, or just use your arm muscles and mash and beat and get that anger out!) place all the ingredients and blend until you reach and smooth creamy consistency that resembles pancake Batter.
Let the batter sit for five minutes for the coconut flour to absorb some of the moisture.
Heat your non stick pan on the stove with the oil of choice on a medium heat. Once the oil is melted, place in a teaspoon of batter. If the batter is too loose, the mixture will spread and be thin. If so, add a teaspoon more coconut flour to the batter until the mixture is thicker.
Once desired thickeness of batter has been achieved, place batter in the pan (approximately 2 tablespoons per pancake for pikelet size) and cook on medium heat until bubbles start to form on the top of the pancake.
Once you see bubbles, using a spatula, flip the pancakes over and cook on the other side for 1 minute.
Stack, top with your favourite dressings and serve!
Delish!
