Calling all avocado-lovers! Looking for a new way to enjoy your favorite fruit? Stir some into your pancake batter. No, really! These savory avocado pancakes are essentially guacamole in pancake form — and they may just become your new go-to brunch dish.
The batter starts with all the usual pancake suspects: flour, eggs, milk, and baking powder. And then the fun begins, with the addition of mashed avocado, red onion, jalapeño, cilantro, and lime (I told you these were reminiscent of guacamole!). They cook up light and fluffy and feature a pale-green tint, thanks to the avocado. They’re studded with little specks of purple onion, green cilantro, and black pepper throughout, and feature a hint of sweetness from cornmeal, which is mixed in with the dry ingredients.
It goes without saying this job is certainly not one for maple syrup. Instead, you can serve these savory pancakes with a variety of toppings: I suggest lacy-edged fried eggs, pico de gallo, sour cream, and hot sauce. And hey, why not pile on some sliced avocado while you’re at it?
Breakfast with a Nutritional Boost
Making avocado pancakes not only adds a whole new dimension to everyone’s favorite weekend breakfast, but it also kicks the nutritional value up a notch. Avocados are packed with fiber, potassium, and vitamin C. They’re also high in monounsaturated oleic acid, a heart-healthy fatty acid believed to have anti-inflammatory benefits.
There are a couple of ways to make these even more nutritious. First, you can swap out the all-purpose flour with whole-wheat pastry flour, which is milled from whole, unrefined grains but still yields a light, fluffy texture (unlike regular whole-wheat flour, which could result in too-dense pancakes). Another option is to use a plant milk instead of dairy, such as almond, cashew, or soy. Just make sure it’s unflavored and unsweetened.
Savory Jalapeño, Lime, and Avocado Pancakes
- 1 cup
all-purpose or whole-wheat pastry flour
- 1/2 cup
coarse or medium-grind cornmeal
- 2 teaspoons
- 3/4 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
dairy or unsweetened non-dairy milk
- 1 tablespoon
extra-virgin olive oil, plus more for cooking
medium red onion
medium jalapeño pepper
- 2 tablespoons
minced fresh cilantro
Serving options: Fried eggs, more avocado, pico de gallo, sour cream, and/or hot sauce
Whisk 1 cup all-purpose or whole-wheat pastry flour, 1/2 cup coarse or medium-grind cornmeal, 2 teaspoons baking powder, 3/4 teaspoon fine salt, and 1/4 teaspoon black pepper together in a large bowl.
Whisk 2 eggs, 1 cup dairy or unsweetened non-dairy milk, and 1 tablespoon extra-virgin olive oil together in a medium bowl. Scoop the flesh from 1/2 avocado into the bowl and mash until mostly smooth. Finely dice 1/2 medium red onion (about 1/2 cup), seed and mince 1 medium jalapeño pepper, mince 2 tablespoons cilantro, finely grate the zest of 1/2 medium lime, juice the lime half. Add all of it to the mashed avocado and stir to combine.
Pour the egg mixture into the flour mixture and fold just until the flour is fully incorporated, being careful not to overmix.
Heat a large nonstick skillet over medium-low heat. Add enough extra-virgin olive oil to prevent the pancakes from sticking. Scoop the batter with a 1/4-cup measuring cup into the skillet, making 2 to 3 pancakes at a time. Cook until the bottoms are golden-brown, 3 to 4 minutes. Flip the pancakes and cook until the second side is golden-brown, about 3 minutes more. Transfer to a serving plate and repeat with the remaining batter. Serve with fried eggs, more avocado, pico de gallo, sour cream, and/or hot sauce if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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