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.