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Avocado Blueberry Pancakes

Avocado Blueberry Pancakes
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Easy to make light fluffy high protein pancakes.

Ingredients

Scale
  • 8 large fresh pastured eggs
  • 1 medium Hass avocado, peeled and cut into chunks
  • 6 tablespoons coconut flour
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 2–3 tablespoon coconut oil for greasing the pan
  • 1 cup blueberries

Instructions

  1. Put eggs, avocado, coconut flour and vanilla into a blender.
  2. Blend until almost smooth scraping down the sides with a rubber spatula. If you have a high speed blender like a Vitamix blend only a few seconds,. Don’t let the batter get hot
  3. Add 1 tablespoon water and blend again for a few seconds.
  4. Heat a griddle or large skillet over a medium-low heat. Lightly grease with a small amount of coconut oil.
  5. When the pan is hot drop a few tablespoons of the batter onto the pan. The batter will be very thick. Spread it out a little with your rubber spatula so it isn’t too thick. The pancakes will end up being around 3-4” round.
  6. Sprinkle each pancake with 4 or 5 blueberries. Using a spatula gently press them into the pancake.
  7. When the pancakes are set, about 4 minutes, flip and cook on the other side.
  8. Once both sides are golden and pancake is cooked through, remove from the pan.
  9. Keep warm on a plate covered with foil while cooking the rest.
  10. Serve alone or with maple syrup. They are sweet even without the syrup.

Find it online: https://eatwellenjoylife.com/avocado-blueberry-pancakes/