I have a major sweet tooth for baked goods. Chocolate candies, gummies, bars, packaged cookies: all of these I have little problems resisting. But a fresh, homemade dessert right out of the oven? AMY EAT NOW EVERYTHING.
Breakfast is one of those meals where the dishes are often sweet baked goods, making this a seemingly dangerous time for my waistline. But you know what? I can’t eat all that sugar in the morning. It messes up my day; I don’t feel right and I end up eating badly the rest of the day trying to “fix” back the equilibrium. So, as sweet breakfasts food are concerned, I don’t often indulge.
I wanted to experiment with healthier pancakes (read: I wanted to EAT NOW EVERYTHING pancakes) when I came across this interesting recipe from Sally’s Baking Addiction. Whole wheat banana pancakes, especially with that ingredient list, sounded amazing. Of course, you know me, I decided to change it up to make it a little more… me. Whole wheat pastry flour is finely ground and has been the best alternative to AP flour I’ve found. It contains way more nutrients and it doesn’t change the texture too much. I absolutely LOVE baking with avocado. There’s so many options available to an avocado recipe, like these green goddess muffins, these to-die-for avocado cupcakes and this cold avocado soup! It’s a great substitute for fat, and lends a lovely texture to the end result. After deciding on these changes, I used Sally’s recipe as a guide (she never fails!) to craft my own fun version of these sweet breakfast cakes.
I didn’t know how it would turn out, but a smoothie on top is an delicious substitute for syrup. It’s so much healthier, obviously, and the flavor it adds transforms the whole dish! One serving of this breakfast gets you about 2 servings of fruits, which is an awesome way to start the day. What more can a girl want?
Avocado Pancakes & BerriesPrint Recipe
- 1 and 1/3 cups whole wheat pastry flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup whole milk
- 1/2 cup avocado puree (about 1 medium avocado)
- 2 tbsp packed dark brown sugar
- 1/2 cup greek yogurt (full fat), divided
- 1 teaspoon vanilla extract
- 1/2 cup blueberries, plus more for garnish
- 1/2 cup strawberries, sliced, plus more for garnish
- 4-5 mint leaves, plus more for garnish
- 1 tbsp sugar
- 1/4 - 1/2 cup fresh orange juice,
Combine flour, salt, baking powder, and cinnamon in a large bowl.
Puree the avocado flesh (rough skin and pit removed) in a food processor or blender. In a second bowl, whisk the egg, milk, and avocado puree together. Mix in the brown sugar, 1/4 cup yogurt and vanilla until smooth. Don't overwork the batter.
Mix dry ingredients in gently with the wet until just combined. Again, mix only until combined, as over-mixing will ruin the texture of your pancakes.
Heat a skillet over medium heat. Coat generously with oil or butter (my choice). Once the skillet is very hot, drop about 1/4 cup of batter on the griddle. Smooth batter out into a circle, and out 4- 5 inches in diameter. Cook until the edges look dry and bubbles begin to form on the pancake, about 3 - 4 minutes. Flip and cook on the other side, about 3 - 4 more minutes. Repeat until you've used all the batter, adding more oil or butter to the pan after each round.
While pancakes are cooking, prepare the smoothie topping. Combine remaining 1/4 cup yogurt, berries, sugar, mint leaves and orange juice (start with 1/4 cup). Blend until smooth. Add more orange juice for a more runny smoothie as desired.
Stack cakes, pour smoothie over, and garnish with more berries and mint leaves.
Batter keeps 2-3 days in the refrigerator.