It was breakfast time in North Carolina. What a way to feed four hungry boys other than pancakes? I came up with pancakes that will definitely satisfy even a man with voracious appetite. These pancakes are like thick crepes. They’re dense, but very moist and delicious. So, if you like crepes, you’ll like these pancakes.
It’s really nice to get away from city life sometimes and go to the countryside. It’s my way to unwind. I love being surrounded with nature. I love to sit on the front porch while drinking green tea with a view of blooming flowers, fruit trees, and vegetables. Yes, that’s me and my love of nature. Did you ever visit a vegetable garden at sunrise or before everyone wakes up? I have. I don’t know about you, but for me, it’s liberating. It makes me appreciate nature’s bounty just looking at all the fruits and vegetables. It brings me joy. That feeling just soothes my nerves.
Anyway, here’s a picture of a basket full of organic vegetables from my sister’s garden.
Okay, let’s have breakfast. Prepare the ingredients.
- 1 cup of pancake flour
- 1 cup of almond milk (only has 30 calories)
- 1 egg
- 1 avocado, pitted
- 1/2 cup walnuts, coarsely chopped
- coconut and vanilla flavored yogurt
- toasted coconut for garnish
- raspberry for garnish
- oil for coating the skillet or griddle
Scoop the avocado flesh and place it in the bowl and mash it . Set aside.
In another bowl, mix the pancake flour, eggs, and almond milk until smooth. Add the avocado and chopped nuts.
Mix to combine. Let it stand for 5 minutes. See, no coloring! It’s all natural.
Heat skillet or electric griddle and lightly coat with oil when hot. Scoop about less than 1/4 cup of the pancake batter into the skillet. Cook until bubbles form and the bottom of pancakes turn brown. Turn on the other side and cook until brown.
Here’s a closer look at the pancakes. You can see chunks of avocado saying hello. 🙂
Top with coconut and vanilla flavored yogurt with twice the protein from Dannon. Then sprinkle with toasted coconut and walnuts. Garnish with raspberry and mint leaves. Then, drizzle with maple syrup. We made enough for the boys including pancakes without nuts for my children. 🙂