|avocado banana pancake with pretty flecks of green|
|banana, avocado and orange|
1 medium-sized ripe banana
1 small ripe avocado
1/4 cup orange juice
1/2 cup milk
1 tablespoon raw sugar
butter or oil, for frying
- Mash up banana and avocado flesh together with the orange juice.
- Mix in milk and egg. Mash further.
- Slowly add in flour and sugar and mix thoroughly.
- Heat a little oil or butter in a frying pan, add some of the batter, and cook on both sides.
- Best served hot!
These pale green pancakes can be tricky little critters, especially as I wasn't using a non-stick frying pan - I had to be quite careful when making them as they burn easily, probably due to the naturally high fruit sugar content present in the batter. As you can see, one of my pancakes was quite dangerously close to being overly charred. Though as you can also see, I still had a good chomp! (and finished the rest of it after taking photos...) They are also very soft and moist, which makes them rather fragile and prone to falling apart. After a few failures I got some decent ones by spreading the batter out quite thin and then tenderly flipping them over as soon as possible. I am thinking perhaps I should still try to come up with a more user-friendly version though - more flour, less liquid - that might help?
Yet, if you do manage to get it right, the resulting banana avocado pancakes will be sweet, juicy and delicious, with delightful bits of avocado and banana in every bite. Yum, yum.
|banana avocado pancakes - yes, one is a little charred. oops!|