Avocado pancakes without milk and derivatives. The flour can be oat, coconut, or sorghum, the ones I’ve tried. This is an excellent way to consume avocado, a superfruit rich in vitamins, fiber, and omega 3. Soft and moist inside, they can be served with maple syrup and fresh fruit, but also with various jams, for a healthy and tasty breakfast. As they don’t contain sugar, they can be consumed with savory dishes, for example, to accompany marinated salmon with avocado, or salmon and raspberry carpaccio, also with cheese or simple grilled vegetables.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 avocado
- 1 egg
- 1/4 cup oat flour (coconut or sorghum)
- 3 1/2 tbsp coconut milk
- 1 tsp gluten-free baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Griddle
Steps
In a bowl, mash the avocado well with a fork until you get a fairly smooth cream.
Add the egg and mix. Add the flour, baking powder, and coconut milk, then mix well.
Heat a non-stick griddle.
Cook the pancakes, about 2 minutes per side.
Serve with maple syrup and fresh fruit or savory dishes.
WARNING: Check the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated with gluten.
Advice
They can be stored either already cooked in the fridge in a closed container for 3 days, or the batter to be cooked for 1 day at the most, always in the refrigerator.
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