Typically associated with simple guacamole, avocados are a versatile fruit whose fat content lends itself well to a variety of other dishes besides the delicious staple of Mexican cuisine.
The creamy texture works as a stabilizer for savory pancakes, combining well with caramelized onions and garlic to make small cakes that do not require eggs.
Serve these for a treat during brunch or as a delicious side for a dinner. Create smaller pancakes and serve them with toothpicks for an appetizer.
Yield: 4 servings
Vegan Avocado Pancakes with Chipotle and Cilantro Sauces Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients
Avocado Pancakes
- 1 avocado, creamed
- 1/2 cup unsweetened almond milk
- 2 tbsp vegetable oil
- 1/2 cup cilantro, roughly chopped
- 1 cup all-purpose flour
- 1 tsp sugar
- 2 tsp baking powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1 pinch salt
- 1 tbsp coconut butter
- 1/2 block soft tofu
Spicy Sweet Chipotle Sauce
- 1/4 cup chipotle peppers, with adobo sauce
- 1/4 cup honey
- 1/2 block soft tofu
- 1/2 cup cilantro, chopped
Creamy Cilantro Sauce
- 1 pinch salt
Instructions
- Whisk together the avocado, milk, and vegetable oil in a small bowl. In a large bowl, combine the flour, sugar, baking powder, cumin powder, coriander powder, and salt. Mix the avocado mixture into the flour mixture until just combined.
- Heat the coconut butter in a frying pan on medium heat, until a drop of water sizzles.
- Spoon 2 tbl. of each mixture on to the frying pan. Cook the pancakes for 2 minutes on each side, or until browned and cooked through.
- Blend the ingredients for the spicy sweet chipotle sauce together and set aside.
- Separately, combine the creamy cilantro sauce, blending until smooth.
- Serve the pancakes with the two sauces.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 457Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 342mgCarbohydrates 51gFiber 7gSugar 20gProtein 16g
Vegans dont generally use honey.
my bad joe! i have a couple of friends who are vegan and love their melaleuca honey. i’ll be sure to keep that in mind as i make more recipes. i would opt for using agave nectar instead then! thanks for the info 🙂