So soft and fluffy, these pancakes are made with healthy avocado instead of butter. Bonus, they are topped with a crisp pecan praline crust.
Made with trendy avocados and then topped with a pecan praline crust.
Slightly crisp and sweet crust on top of a light and fluffy pancake.
These are so goo000d… you might not even need syrup!!!
(This recipe is a re-post with additional pictures)
Skill level – Intermediate
Pecan Praline Crusted Avocado Buttermilk Pancakes
1/2 cup pecans
1/4 cup packed light or golden brown sugar, divided
1 cup all purpose flour
1 cup almond flour, super fine
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup mashed avocado, about 1/2 avocado
2 large eggs
1 cup buttermilk
room temperature butter or coconut oil for making pancakes
1. Grind pecans and 2 tablespoons packed brown sugar in a mini food processor or any dry grinder until coarsely ground. Set aside.
2. Into a large bowl, whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt.
3. Into a smaller bowl, whisk together mashed avocado and eggs, until smooth. Add buttermilk and whisk again, until smooth.
4. Add the whisked avocado – buttermilk into the flour mixture and whisk until it just comes together. Do not over mix.
5. Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter (or coconut oil if using) all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Sprinkle a scant tablespoon of pecan sugar on top of each pancake (press gently with the back of a spoon to adhere to the batter).
6. Cook pancakes in medium heat, flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is golden brown and cooked through, about 4 minutes in total (refer notes). Remove pancakes onto a platter and repeat with remaining batter. Wipe pan clean (with paper towels) of any spilled praline between each batch of pancakes.
7. Serve hot with maple syrup
Makes 11-12 pancakes
Pecan praline side will brown much faster (due to the brown sugar). So, cook the non-pecan side a bit longer before turning (medium heat works well)
If you wish, the pancakes can be made as is with the pecan praline crust.
Almond flour makes the pancakes soft and light and of course with more nutrition. But, use a total amount of 2 cups all purpose flour. instead.