Even if it’s topped with eggs and spiced with turmeric, avocado toast is still avocado toast—and it gets a little boring after a while. I’d never suggest giving up avocado for good (outrageous!), but the key to keeping your love for avocado strong is switching up the way you use it. That’s where avocado pancakes come in.
Think avocados are too heavy to make fluffy flapjacks? Think again. Wanderlust publication Ecophiles recently shared an avocado pancakes recipe with banana, flour, almond milk, and baking powder to create the perfect texture and flavor. In fact, the avocados make the batter super smooth and creamy.
You know how sometimes after you eat a stack of pancakes you feel hungry an hour later? That’s because it’s mostly carbs. The key to saying satiated is healthy fats, which of course avocado offers in spades. So you can count on this breakfast to really satisfy for a prolonged period of time.
Instead of syrup, this breakfast tastes best topped with fresh fruit like kiwi, mango, blueberries, and banana slices. Not only does the fresh fruit add natural sweetness, but it’s packed with antioxidants. Head over to Ecophiles for the full recipe.
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