From Rachael Ray - California Avocado-Buttermilk Pancakes
Posted at: 06/25/2013 9:42 AM
California Avocado-Buttermilk Pancakes
Photo: Rachael Ray
Tender, fluffy, pancakes made with a combination of whole grain and regular flours along with California Avocados. A breeze to throw together in the blender, they're perfect for those mornings when time is short but you're in the mood for something delicious and nutritious. And what happens when the most important meal of the day meets one of the most delicious fruits in the world? A better breakfast is born! Building your breakfast with the help of California Avocados is an easy way to enjoy a wholesome meal and provide you with energy to start the day. California Avocados are an excellent addition to a well-balanced breakfast. They contribute nearly 20 vitamins, minerals and phytonutrients.
Serving suggestion: Delicious served with fresh fruit, syrup, preserves or a dusting of confectioner sugar.
2 cups low fat buttermilk
2 large eggs
1 tablespoon melted butter
1 tablespoon honey
1 teaspoon vanilla extract
1 ripe, Fresh California Avocado, peeled and pitted
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Combine the buttermilk, eggs, melted butter, honey and vanilla in a blender container. Blend until well combined. Add the avocado and blend until smooth.
Add the remaining ingredients and pulse several times, just until the dry ingredients are incorporated. Be careful to not over mix.
Heat a lightly oiled griddle over medium-high heat. Scoop the batter onto the griddle using a 1/4-cup measuring cup. When bubbles appear on the surface of the pancakes, flip to other side with a wide spatula. Cook on the second side until golden brown. Serve hot.