Why Chocolate Avocado Pancakes? Anyone who knows me well will know that I’m a big avocado fan. But I’m also partial (well, some may say addicted) to a bit of chocolate – a few cubes of the dark stuff everyday keeps the doctor away, in my opinion. Now I’ve combined the two in a pancake! Almost brownie-like in texture and packed with good quality protein, slow releasing carbs, healthy fats and heaps of vitamins and minerals, these pancakes really mean you can have your (pan)cake and eat it!
See my latest post on why chocolate can be good for athletes … CACAO or COCOA.
IngredientsFor 10 'blini-sized' pancakes
- 1 medium avocado
- 150ml whole milk
- 1 egg
- 120g (5 tbsp) white spelt flour
- 25g (1.5 tbsp) cocoa powder
- 25g (1.5 tbsp) caster sugar
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 50g chocolate chips (milk, dark, white, whatever you fancy)
- 1 tbsp sunflower or rapeseed oil
- 1 knob of butter
- Raspberries or Strawberries to serve
- Energy (kcal) 130
- Carbohydrate (g) 15 (of which sugars (g) 3.5)
- Protein (g) 4
- Fat (g) 7 (of which saturates (g) 2)
- Salt (g) trace
- Fibre (g) 2.5
- Cut the avocado in half and remove the stone. Scoop out the flesh and mash to a puree with a fork.
- Pour the milk into a measuring jug, add the egg and the avocado and mix together.
- Spoon the flour, cocoa powder, sugar, salt and bicarbonate of soda into a bowl
- Pour the milk/avocado/egg mix onto the dry ingedients and stir together with a fork until well combined.
- Stir in the chocolate chips.
- Heat a pancake pan or non-stick frying pan, add a drop of oil and melt a knob of butter in it. Cook 3–4 pancakes at a time over a gentle heat, using a tablespoon of batter for one. Gently cook for a minute or two until bubbles start to appear on top, then flip over and cook on the other side for a minute or two.
- Serve the pancakes (about 3 per person) sprinkled with a little sugar. I think they taste amazing with strawberries or raspberries alongside :)