Avocado-oat breakfast pancakes
Units
Temperature
Servings
Ingredients
- 120 g rolled oats, certified gluten-free if needed rounded
- 150 g ripe avocado flesh rounded
- 2 large eggs rounded
- 3 g fine salt rounded
- 15 ml lemon juice rounded
- 250 ml milk, dairy or unsweetened plant milk rounded
- 15 g coconut oil rounded
- to taste black pepper, optional, to taste rounded
Method
Method
- Blend the oats to a fine flour. Add avocado, eggs, salt, lemon juice, milk, and pepper and blend until smooth.
- Rest the batter for 5 minutes so the oats hydrate. It should pour thickly; add a splash of milk if it sets too firmly.
- Heat a 28 cm nonstick skillet over medium-low and brush with a little of the coconut oil.
- Spoon in 60 ml portions, three at a time so the pan is not crowded, and cook 2 to 3 minutes, until the edges set, bubbles break the surface, and the underside is evenly browned.
- Flip carefully and cook another 1 to 2 minutes, until the pancakes spring back and release cleanly. Brush the pan with more coconut oil between batches. Eight to ten pancakes take four batches, about 20 minutes in all. Serve warm with savoury toppings or fruit.
Notes
- Use a properly ripe avocado for a smooth batter.
- These brown faster than wheat pancakes, so keep the heat moderate.
- The batter thickens as it stands; loosen rather than spreading it forcefully.