Avocado Pancakes - Sweet and Savory Versions
These vegan avocado pancakes come together in just 25 minutes and split into two batters from one bowl - a sweet version with maple and vanilla, and a savory green one with spinach, pepper and cayenne.
Ingredients
- 2 cups oat flour
- ½ cup all purpose flour use GF if needed
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 avocado mashed
- 1 cup almond milk
- ½ tsp vanilla extract
- ½ cup baby spinach
- 2 Tbsp maple syrup
- black pepper to taste
- 1 pinch cayenne
- vegan butter or coconut oil for the pan
Instructions
- Add the avocado, flour, sugar, baking powder, salt, almond milk and baby spinach to a food processor. Pulse until you obtain a smooth batter.
- Divide the batter between two bowls.
- To one bowl, add the maple syrup and vanilla extract for the sweet version.
- To the other bowl, add the black pepper, cayenne and a little more salt for the savory version.
- Place a bit of vegan butter or coconut oil in a large skillet over medium heat.
- Once melted and hot, scoop the batter into the pan, spread each pancake out slightly and cook for 2-3 minutes per side, until golden brown.
- Serve the sweet pancakes with maple or date syrup. Serve the savory pancakes with some salty vegan yogurt and your favorite toppings. Enjoy!
Notes
Make both versions from a single batch: divide the batter and flavor one half sweet, the other savory. Best enjoyed fresh off the skillet, but leftovers keep in an airtight container in the fridge for up to 2 days and reheat well in a dry pan.