These avocado cinnamon pancakes are yet another beautiful recipe in which to harness the power of a ripe avocado.
We know that avocado on toast is still a raging hit, but let’s reserve that for the hurry of weekday mornings. Weekends are for a little more indulgence and these avocado cinnamon pancakes give you just that, but with all the healthy goodness of avocado. As pancakes are my son’s all time favourite breakfast, I love experimenting with new flavours and adding seasonal ingredients to make them. These avocado cinnamon pancakes are the result of a ripe avocado all set to go overripe on me + the opportunity of making pancakes for breakfast on a weekend morning.
Using avocado in these pancakes also eliminates the need for eggs. I’ve made these using all purpose flour or maida for a softer texture. You can try these by replacing with part whole wheat flour. You may need a splash or two more of milk in that case.
If you find the flavour of cinnamon overwhelming, avocado and lemon pancakes are also a lovely variation of this recipe. Add 1/2 tsp lemon zest and juice of 1/2 lemon to the batter instead of cinnamon. A touch of grated coconut will taste very good in these pancakes.
Honey can be used instead of maple syrup.
This is a simple one bowl recipe. Flour, mashed avocado, maple syrup and the other ingredients are whisked together in a bowl to make the batter. Prepare the pancakes immediately to avoid the avocados from turning brown in the batter.
If you want to make this vegan, then use soy milk or any other nut milk instead of the regular milk and avoid using butter.
Optional add ins for Avocado Cinnamon Pancakes
- Chocolate chips (white or regular)
- Desiccated coconut or crushed coconut chips
- Blueberries (frozen or fresh)
- Chopped walnuts
If you love pancakes, there are over a dozen pancake recipes on my blog that you can try out.
Avocado Cinnamon Pancakes
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- pinch of salt
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 ripe avocado
- 1/4 cup milk
- 1 tsp butter
- In a bowl, whisk together flour, baking powder, salt and cinnamon.
- Make a well in the dry ingredients.
- Halve the avocado. Scoop out flesh and mash with a fork. Add this to the bowl along with olive oil, maple syrup and milk.
- Mix in along with the dry ingredients until you get a pancake batter of thick pouring consistency.
- Place a small piece of butter on a non stick tava / flat pan, and lightly grease the surface of the pan. Using a kitchen paper, rub it over the surface uniformly.
- Pour 2 tablespoons of batter per pancake. Don’t spread it out. Allow it to settle into its own shape, nudging gently with the spatula if needed to get a more uniform round shape. You can make 3-4 pancakes simultaneously on a 10" tava.
- Let this cook on medium flame for around 1-2 minutes or until you see bubbles around the circumference of the pancake. Flip over and cook for another 30-45 seconds. Both sides will be lightly golden brown and the pancake would have puffed to double the height.
- Remove onto a platter. Use up the remaining batter similarly. Drizzle some more maple syrup over the top and serve warm.