Whip up these delicious avocado buttermilk pancakes for brekky this weekend. Top them with pesto and a poached egg for a cafe-style brunch at home.
Serves22
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Divide pancakes among serving plates. Top with poached eggs, pesto, lemon wedges, flat-leaf parsley and spinach to serve.
Whip up these delicious avocado buttermilk pancakes for brekky this weekend. Top them with pesto and a poached egg for a cafe-style brunch at home.
Method
Step 1
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.
Step 2
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.
Step 3
Divide pancakes among serving plates. Top with poached eggs, pesto, lemon wedges, flat-leaf parsley and spinach to serve.
