Avocado Flapjack Stack
Sneak some extra nutrients into your next stack of pancakes by adding avocado as the fat source.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
2 C (500 ml) cake flour
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) salt
2 C (500 ml) milk
1 tsp (5 ml) vanilla extract
1 x ZZ2 Hass avocado
butter or avocado oil to fry the pancakes
1 x 250 g tub of crème fraîche
honey for drizzling
50 g coconut flakes, lightly toasted
Add all of the dry ingredients to a large mixing bowl and whisk well to combine.
Add all of the wet ingredients to a bowl and add in the scooped avocado flesh. Use a stick blender to blitz until smooth.
Mix the wet ingredients into the dry and use a spatula to fold the two together. Don’t over mix the batter.
Set two non-stick frying pans over medium heat. Add a knob of butter or a drizzle of avocado oil to each and use a ¼ cup measure to spoon batter into each pan. Cook the flapjacks until you see bubbles on the surface then flip and continue cooking until golden brown on both sides. Repeat until all of the batter is cooked.
Serve the flapjacks with dollops of crème fraîche; top with fresh blueberries and cherries, drizzle with honey and finish with toasted coconut flakes. Tip: you can sweeten the crème fraîche with a little honey and add a teaspoon of vanilla if preferred.