Use avocados for a healthier alternative to butter to make these gorgeous mixed berry pancakes.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
½ overripe avocado, stoned, peeled, mashed
1 Coles Australian Free Range Egg
1 cup (250ml) buttermilk
1 cup (150g) self-raising flour
1 tbs caster sugar
½ tsp baking powder
½ cup fresh or frozen blueberries
½ cup fresh or frozen raspberries
20g butter, melted
2 lemons, zested, juiced
½ cup (110g) caster sugar, extra
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 avocado, egg and buttermilk in a blender. Blend until smooth. Combine the flour, sugar and baking powder in a bowl. Add the avocado mixture. Stir to combine. Add the blueberries and raspberries and stir to combine.
Step 2
Heat a non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour three ¼-cup portions of batter around the pan. Use a small palette knife to spread each to an 8cm disc. Cook for 2 mins or until golden underneath and bubbles appear on the surface. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 12 pancakes.
Step 3
Meanwhile, combine the lemon juice, extra sugar and ¼ cup (60ml) water in a medium saucepan. Place over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool. Add the lemon zest and stir to combine.
Step 4
Divide the pancakes evenly among serving plates. Drizzle with the syrup.
Use avocados for a healthier alternative to butter to make these gorgeous mixed berry pancakes.
Method
Step 1
Place avocado, egg and buttermilk in a blender. Blend until smooth. Combine the flour, sugar and baking powder in a bowl. Add the avocado mixture. Stir to combine. Add the blueberries and raspberries and stir to combine.
Step 2
Heat a non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour three ¼-cup portions of batter around the pan. Use a small palette knife to spread each to an 8cm disc. Cook for 2 mins or until golden underneath and bubbles appear on the surface. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 12 pancakes.
Step 3
Meanwhile, combine the lemon juice, extra sugar and ¼ cup (60ml) water in a medium saucepan. Place over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool. Add the lemon zest and stir to combine.
Step 4
Divide the pancakes evenly among serving plates. Drizzle with the syrup.
