Avocado Pancakes with Butternut Cream
These fluffy avocado pancakes are rich and nourishing, perfectly paired with a silky butternut cream for a savoury twist on a wholesome breakfast.
Ingredients
For the Pancakes:
1 ripe avocado (flesh only)
120 g flour
1 tsp baking powder/
½ tsp salt
160 ml milk (or oat/almond milk for a dairy-free option)
1 egg
1 tbsp coconut oil (plus extra for cooking)
½ tsp vanilla extract
For the Butternut Cream:
¼ cooked butternut squash
1 garlic clove
1 petit-suisse (or plant-based yogurt)
Salt
Paprika
Toppings:
Pumpkin seeds
1 soft-boiled egg (cooked for 5 minutes)
Equipments
Blender or food processor
Mixing bowl
Whisk
Hot pan or griddle
Spatula
For
2 people
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Instructions
Prepare the Pancake Batter:
- Blend the avocado, milk, egg, coconut oil, and vanilla extract until smooth.
- Combine the flour, baking powder, and salt in a mixing bowl. Add the blended avocado mixture to the dry ingredients and whisk until you get a smooth batter.
Cook the Pancakes
- Heat a pan or griddle over medium heat and lightly grease it with coconut oil.
- Pour small amounts of batter into the pan to form pancakes. Cook for 2–3 minutes on each side until golden brown.
Make the Butternut Cream:
- Blend the cooked butternut squash with petit-suisse, garlic, salt, and paprika until smooth.
Assemble the Dish:
- Plate the pancakes and top them with a dollop of butternut cream.
- Garnish with pumpkin seeds, a soft-boiled egg, and optional avocado slices for extra flavour and texture.
In collaboration with @croquelalife
