Blueberry Avocado Pancakes

• Vegetarian

• Produce

  • 1/2 cup Blueberries
  • 1 California avocado, ripe

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 1/2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 Butter
  • 3/4 cup Milk

Found on runningtothekitchen.com

Description

Ingredients

• 1 cup all-purpose flour (or gluten-free blend)
• 1 1/2 tablespoons sugar (any kind)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 ripe California avocado, mashed
• 3/4 cup milk (dairy, nut milk, etc.)
• 1 egg
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 cup blueberries
• butter for the pan
• 2 eggs, poached or fried

Directions

• Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
• Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
• Add the avocado mixture to the flour mixture and stir until just combined.
• Place a bit of butter in a large skillet or griddle over medium heat.
• Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.
• Divide pancakes into two stacks and top each with a poached or fried egg.