Would you like to have breakfast with something that seems a mix of pancakes, a chocolate cake, and a brownie? If the answer is YES… these chocolate avocado pancakes are the right recipe for you!
Planning your breakfast ahead or getting more familiar with simple and easy to make options (both savory and sweet) can help you to save time, money and allows you to enjoy a lovely breakfast no matter what. BUT sometimes you just need to SLOW DOWN allowing the ingredients and the day to guide you in cooking your breakfast… and maybe you’ll end up enjoying a stack of pancakes that tastes like the most decadent chocolate cake! This is the brief story behind this recipe: I’ve made it for the first time a few months ago and shared the recipe on my Instagram page. That initial version had bananas and avocado inside (you can check it out here): after a few trials, I’ve decided to post here the recipe without bananas since I think they taste way better. Pair these chocolate pancakes with your favorite toppings: they are delicious even just with a dollop of yogurt and a bit of date syrup, but they make a great pair with berries.
While cooking your avocado is not an ideal choice from a nutritional point of view (better eating it raw to preserve the nutrients) and planning your breakfast can be helpful, sometimes you just need to do something that may not be a PERFECT choice but is the one that brings more JOY!
Chocolate avocado pancakes
- 130-150 g whole wheat flour (use brown rice flour or a 1:1 mix of this and buckwheat flour for a gluten-free option)
- 1 medium-sized ripe avocado
- 250-300 ml milk or plant-based drink (almond, cashew, or hazelnut work well in this recipe)
- 20 g dark chocolate (75% or more)
- 3 tbsp unsweetened cacao powder
- 2 eggs
- 2 tbsp milled flaxseeds
- 1/2 tsp baking soda
- a pinch of salt
- a pinch of vanilla or allspice
- toppings (here I’ve used plain unsweetened yogurt, fresh strawberries, and a bit of honey)
In a medium-sized bowl, combine the spices, flaxseeds, eggs, melted chocolate, cacao powder, baking soda, and the avocado (make a purée with your avocado using a blender – add the minimum amount of milk or plant-based drink necessary to blend it). Mix well these ingredients and start adding the flour (add also more liquid when necessary – at this point, you have already used some of the total amount to blend the avocado, so just keep adding the remaining liquid in small portions). Stir until there are no lumps. The batter tends to be particularly tricky due to the avocado (but if you have ever tried to do pancakes with bananas or pumpkin, you know what I’m talking about), so learn how to check it step by step. Heat a frying pan, preferably a non-stick one, on medium heat with approx. 1 tsp of extra virgin olive oil (but if you have a good non-stick pan, you can even cook them without it). Use 2-3 tbsp for each pancake, moving the pan until the batter is evenly distributed. Cook each pancake until it can be easily flipped with a spatula. Keep the batter well mixed. Using these quantities, you will be able to make approx. 8-10 pancakes.
If you want to make these pancakes without eggs, use 4 tbsp of milled flaxseeds instead of 2 and, after combining them with the avocado purée (the first step described above), leave this mixture to rest for approx. 5 minutes before start adding the flour. Pay a little bit more attention to how much flour and liquid are you using (check you batter step by step).
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