Avocado pancakes

Whip up these delicious avocado pancakes for brekky this weekend. Top them with pesto and a poached egg for a cafe-style brunch at home.





  • 1/2 avocado, stoned, peeled
  • 1 Coles Australian Free Range Egg
  • 1 1/4 cups (310ml) buttermilk
  • 1 cup (150g) self-raising flour
  • 1/2 tsp baking powder
  • 20g butter, melted
  • Poached eggs, to serve
  • Basil pesto, to serve
  • Lemon wedges, to serve
  • Flat-leaf parsley, to serve
  • Baby spinach leaves, to serve



Place the avocado, egg, and buttermilk in a blender and blend until smooth. Combine the flour and baking powder in a bowl. Add the avocado mixture and stir to combine.


Heat a large frying pan over medium-low heat. Brush with a little melted butter. Add ¼-cup (60ml) portions of the avocado mixture and cook for 1-2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining butter and avocado mixture.


Divide pancakes among serving plates. Top with poached eggs, pesto, lemon wedges, flat-leaf parsley and spinach to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.