Avocado pancakes
A source of healthy fats, fiber, and vitamins, this recipe supports heart health and promotes satiety. The delicate taste of avocado combined with coconut makes the dish not only nutritious but also fragrant. Perfect for breakfast or a snack on a keto diet.
Cut the avocado (1 piece) in half and scoop out the flesh. Mash it into a puree using a fork or blender.
In a bowl, mix the avocado with:
- eggs – 2 pieces;
- coconut flour – 1 tbsp;
- almond milk – 120 ml;
- water – 1 tbsp;
- baking powder – 1/2 tsp;
- sea or pink Himalayan salt – a pinch.
Stir until you achieve a homogeneous mass.
Let the dough rest for 5 minutes. If the mixture turns out too runny, add a bit of coconut flour to reach the consistency of thick sour cream.
Heat a skillet over medium heat and add coconut oil (1 tbsp) for frying.
When the oil is hot, spoon the batter onto the skillet, forming pancakes.
Fry the pancakes for about 2-3 minutes on one side.
As soon as bubbles start to appear on the surface, gently flip them and fry for another 1-2 minutes until golden brown.
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