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
For the batter
- 2 cups oat flour not whole rolled oats
- 1½ tsp baking powder
- ¼ tsp salt
- 1 avocado ripe, mashed
- 1 cup almond milk plus more if needed
- ½ cup baby spinach optional, for colour
For the sweet version
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For the savory version
- ¼ tsp black pepper
- 1 pinch cayenne
- ¼ tsp salt extra
To cook & serve
- vegan butter or coconut oil for the pan
Instructions
Make the batter
- Blend the oat flour, baking powder, salt, avocado, almond milk, and spinach in a food processor until smooth. Let it rest for 5 to 10 minutes; it should be pourable and spreadable, so loosen it with a splash more milk if it thickens too much. (Use oat flour, not whole rolled oats, or the batter turns thick and grainy and will not hold together.)
- Divide the batter between two bowls.
Sweet version
- Stir the maple syrup and vanilla into one bowl.
Savory version
- Stir the black pepper, cayenne, and a little extra salt into the other bowl.
Cook and serve
- Heat a little vegan butter or coconut oil in a skillet over medium heat. Scoop in the batter, spread each pancake slightly, and cook for 2 to 3 minutes per side until golden, flipping when the edges are set.
- Serve the sweet pancakes with maple or date syrup, and the savory pancakes with salty vegan yogurt and your favourite toppings.
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.