Avocado Blueberry Pancakes!

Pancakes are yummy, but it’s often filled with enriched, bleached flour, trans fat and calories, and are unhealthy. But by adding avocados and blueberries, you get incredible nutritional value, including antioxidants, as well as naturally buttery, fluffy, and thick and hearty pancakes that you don’t have to feel guilty about eating. So, have a stack of them with warm organic maple syrup. Add a poached or scrambled egg and you’ll be healthy, strong, and happy for the rest of the day.



1 cup organic unbleached all-purpose flour or gluten free blend
1/2 tablespoons organic or coconut sugar
1 teaspoon sea or kosher salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 ripe California avocado, mashed
3/4 cup organic soy, almond or coconut milk
1 organic large egg
1 tablespoon melted organic coconut oil
1/2 teaspoon vanilla extract
1/2 cup organic blueberries
Organic coconut or olive oil for frying



In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt and nutmeg and set aside.

In a separate bowl, combine the wet ingredients: milk, egg, mashed avocado, coconut oil, and vanilla and mix well. You can use a food processor, but do not over mix. Batter can be lumpy.

Add coconut or olive oil to a frying pan or griddle.

Gently scoop pancake batter onto the pan/griddle. When you start to see bubbles, place a few blueberries on top and cook for about 2 minutes and then flip to the other side until golden brown.

Serve with warm organic maple syrup and enjoy!