Avocado Buckwheat Pancake
Healthy Pancakes: Nutritionally, Avocados are rich in Vitamin C and E which are anti-oxidants that protect the cells from free radical damage. Simply put, it’s good for your skin better than your anti wrinkle skin cream. It’s rich in folate that helps the development of a healthy fetus during pregnancy preventing neural tube abnormalities like Spina Bifida. It’s one of my favorite fruits that’s loaded with nutrients. I pureed it and added in my pancakes.
- ¾ cup Buckwheat flour (Kuttu ka atta)
- ½ cup All purpose flour (Maida)
- 1 cup Buttermilk * Follow instructions given below
- 1 cup Avocado purée (about 2 avocados)
- 1 Egg (lightly beaten and at room temperature) * To warm the egg, place it in a bowl of warm (not boiling) water for 5 minutes or till it does not feel cold on touch. For egg-free version, use
- ¼ cup of pureed silken tofu.
- 1 teaspoon Baking soda
- 2 tablespoons Oil or Butter (melted and cooled)
- 2 tablespoon Sugar
- 1/4 cup Milk (room temperature) * I used dairy milk. Can be substituted with almond/rice/soy milk
- 1/4 teaspoon Salt
- Pinch of Cinnamon *Optional
- Oil or Butter to grease the griddle or skillet
- In a large bowl stir the flour, sugar, salt and baking soda. Mix all the wet ingredients together and fold into the dry ingredients to make a batter.
- Mix gently until combined. Do not over beat the batter. Over mixing will give flat and heavy pancakes. It is alright to have wet lumps, not dry floury lumps. You’ll still get smooth and light pancakes.
- Let it stand for at least 15 minutes. Meanwhile, heat a griddle or skillet on medium heat. High heat will give burnt and dark sides.
- Grease the griddle with oil/butter. Use a ladle to pour the batter onto the griddle. This gives you same sized pancakes. Pour one ladle of batter at a time on the heated griddle. Let the batter spread by itself.
- Look for bubbles on the uncooked surface of the pancakes. Once the pancake begins to bubble around the edges, it is ready to be flipped.
- Slide a wide spatula underneath the pancake and flip. If the pancake is browned evenly and cooked, it will come out easily. The first side is always smooth and pretty.
- Cook until the second side is done and stack the pancakes on a plate. Each side takes about 2 minutes. Cooking time depends on the size of the pancake. Control the heat of the griddle, as the heat tends to increase after cooking a couple of batches.
- Serve pancakes with butter, maple syrup or honey and a dollop of whipped cream. For fantastic pancakes, brush each side with a little butter.