This blueberry avocado pancake recipe is dairy free and makes a lovely breakfast. Using flax seed instead of eggs and avocado instead of butter – it’s a really healthy way to start your day. Makes about 7-8 small pancakes.
1tsp flax seeds + 2 tsp water
½ cup (70g) rice flour
½ cup (70g) buckwheat flour
1tsp baking powder
3/4 cup (185ml) milk of choice – I used almond
1 small apple (100g)26
½ avocado (80g)
Vanilla, to taste
1 cup (150g) Blueberries
Make your flax egg by combining the flax seeds with the water into a bowl, stirring and then setting aside. Next, add the flours and baking powder into a large mixing bowl. Stir together, and then set aside.
Chop and core your apple and then add it into a blender with the avocado, milk and some vanilla to taste. Blend until smooth. When this is done, pour into the mixing bowl with the flours, followed by your flax egg.
Using a hand whisk, mix all of the batter together until smooth like a cake batter. Then, pour in your blueberries and stir until well distributed throughout.
Place a pan on a high heat, with a drizzle of some oil. Take a large spoonful of your mixture and scoop it onto the pan – try and get it as round as you can, as the pancakes hold their shape.
Cook for about 30 seconds, then flip, and cook for a final 30 seconds on the other side, until both sides have golden/browned. Remove from the pan, and then repeat with the remainder of the mixture until used up.
When all of the pancakes have cooked, place onto plates and serve with what you like to finish.