February 7, 2017
Recipe Courtesy of Hass Avocado Board
Avocados and bananas come together to make a silky-smooth pancake batter. The banana’s subtle sweetness pairs beautifully with the lusciousness of the avocado. Top the pancakes with additional fruit for bonus nutrition.
Ingredients
For the Avocado Banana Pancake Stacks
- 2/3 Cups whole-grain flour
- 1/2 Cup all-purpose flour
- 1 Tablespoon brown sugar, packed
- 2 Teaspoons baking powder
- 1 Ripe avocado, halved, peeled, pitted, and cubed
- 1 Cup ripe banana, sliced
- 1 Cup reduced-fat milk
- 2 Large eggs
- 1 Teaspoon vanilla extract
- Non-stick cooking spray
Directions
For the Avocado Banana Pancake Stacks
In a medium bowl mix together all-purpose and whole wheat flours, brown sugar and baking powder.
In a blender, combine half of the avocado pieces, half of the banana slices, milk, eggs and vanilla; puree until smooth.
Add wet ingredients to dry ingredients and stir until just combined; batter may be lumpy.
Lightly Spray a griddle or skillet with nonstick spray and heat over medium heat.
Pour 1/4 cup of batter for each 4-inch pancake. Cook until bottom is lightly brown and bubbles begin to burst, about 2 minutes. Turn and continue cooking until golden brown. Serve warm with remaining avocados and bananas.