Avocado Pancakes with Butternut Cream

Serving

2 people

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)

Equipment

Blender or food processor
Mixing bowl
Whisk
Hot pan or griddle
Spatula

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

Avocado Pancakes with Butternut Cream

see other recipes

Avocado, chicken & black bean quesadillas

Pumpkin Lasagna with Marinated Avocado