Blueberry Avocado Pancakes
Blueberry avocado pancakes - These pancakes are quick and super healthy! A great way to start you day. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Avocados contain plenty of unsaturated fatty acids as well as vitamin E, which helps protect our cells from oxidative damage
Outside the berry season you can enjoy these delicious pancakes with other types of fruit, such as bananas.
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 7.7 g | (31 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75.3 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 728.9 mg | (18 %) | ||
| Calcium | 168.4 mg | (17 %) | ||
| Magnesium | 49.7 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6.1 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 90.4 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 2 Tbsps Coconut oil
- 1 Avocado (ripe )
- ¾ cup Almond milk
- 1 egg
- ½ cup Spelt flour
- 1 tsp Baking powder
- 1 pinch salt
- 1 pinch cinnamon
- 1 tsp coconut sugar (alternatively maple syrup)
- 0.6666 cup Blueberries
- 1 Tbsp Maple syrup
- 1 Tbsp Coconut flakes
Kitchen utensils
Preparation steps
Melt 1 tablespoon of coconut oil in a microwave or on the stove top. Cut the avocado in half, remove the pit and the flesh from the skin.
Puree coconut oil with avocado, almond milk and egg in a blender until creamy and homogeneous.
Mix flour, baking powder, salt, cinnamon and coconut sugar in a bowl. Add the avocado mixture and work into a smooth batter. Wash and drain the blueberries.
Heat the remaining coconut oil in a pan. Put 1/3 of a cup of batter into the pan and add some blueberries to the batter. Cook until small bubbles start to appear on the edges, about 2-3 minutes. Flip pancake and cook for an additional 2-3 minutes until golden brown. Remove and keep warm. Repeat until the batter is used up.
Serve warm with maple syrup and garnish with coconut flakes.
