Fluffy Avocado and Raspberry Flapjacks

 

RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!

FLUFFY AVOCADO AND RASPBERRY FLAPJACKS


These vegan pancakes are fluffy, flavorful, and fruit-filled!
This recipe can be easily adapted to fit most dietary preferences:
Make these pancakes gluten-free by swapping in gluten-free flour.
If dairy isn’t an issue, use whatever milk you prefer.
These also work well with any berries you have on hand.
The avocado gives them a creamy texture you won’t be able to resist.

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Fluffy Avocado-and-Raspberry Flapjacks
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Fluffy Avocado-and-Raspberry Flapjacks

Servings: 4
Author: lauren paige richeson
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
These vegan pancakes are fluffy, flavorful, and fruit-filled!

 This recipe can be easily adapted to fit most dietary preferences:
Make these pancakes gluten-free by swapping in gluten-free flour.
If dairy isn’t an issue, use whatever milk you prefer.

These also work well with any berries you have on hand. 

The avocado gives them a creamy texture you won’t be able to resist.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 bananas
  • 1 large avocado, pitted and peeled
  • 1 teaspoon fresh lime juice
  • 3 tablespoons maple syrup, plus more for topping
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated lime zest
  • 3/4 cup plant-based milk
  • 1 tablespoon coconut oil or olive oil
  • 1/2 cup fresh raspberries, plus more for topping, if desired

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mash the bananas, avocado, and lime juice with a fork until smooth. Whisk in the maple syrup, vanilla, lime zest, and milk.  Add the avocado mixture to the flour mixture and stir until combined to form a batter.
  2. In a large skillet, heat the oil over medium-low heat. Once melted, scoop a small amount of batter (about 1/4 cup) into the pan and spread gently into a round shape with the back of a spoon. Top each flapjack with a few raspberries. Cook 3 to 4 minutes per side until golden brown. Repeat with remaining batter (greasing the pan between batches, if needed).
  3. To serve, top with more berries and maple syrup, if desired.

Notes:

For a deeper green color and a superfood boost, add some matcha powder to the batter.


Any leftover batter can last in an airtight container in the fridge for up to 1 day,  so you can have these flapjacks all weekend long.

Calories

375.38

Fat (grams)

15.16

Sat. Fat (grams)

4.74

Carbs (grams)

56.28

Fiber (grams)

6.81

Net carbs

49.47

Sugar (grams)

19.80

Protein (grams)

6.62

Sodium (milligrams)

413.23

Cholesterol (grams)

2.29
DAIRY-FREE, NUT-FREE, VEGAN
DAIRY-FREE, NUT-FREE, VEGAN
Tag @lpfedme on instagram and hashtag it #avocadoobsession
Created using The Recipes Generator
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lauren paige