Light and tender buttermilk pancakes with mashed avocado and a light, crisp pecan praline crust. You will never go back to plain pancakes again!
This is the pancake of your dreams folks!
Pancakes are generally a big hit in every home. Can there be even one person out there who does not love a hot fluffy buttermilk pancake? I wish to believe not!
Let us first chat about the pancake part…It is my slightly tweaked version of Almond Peach Pancakes with Maple Bourbon Browned Butter. I replaced butter with mashed avocado and got a touch healthier! Avocado gives a light shade of green to the pancakes, but does not affect the taste in any way. So, don’t worry about feeding these to your pickiest eaters:) Buttermilk makes these pancakes light and tender. A great and healthy pancake recipe even if you wish to leave out the pecan praline part.
Praline is a candy like confection made with nuts and sugar. Cream / butter is added to make a creamy fudge version. A mixture of ground pecan and brown sugar is sprinkle on one side of the pancake which caramelizes when cooked, forming a wonderful crisp crust!
To make pancakes—-
—grind pecans and brown sugar for the pecan praline topping and set aside
—whisk all dry and wet ingredients separately and then stir to combine
—make pancakes as usual but after pouring batter in the hot pan, sprinkle a scant tablespoon measure ground pecan mixture on top of each pancake (press gently with the back of spoon to help adhere to the batter). Cook pancakes until both sides are deep golden.
– 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)
Pecan Praline Crusted Avocado Buttermilk Pancakes
1/2 cup pecans
1/4 cup packed golden brown sugar, divided
1 cup all purpose flour
1 cup almond flour, fine ground
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup mashed avocado, about 1/2 an avocado
2 large eggs, lightly beaten
1 cup buttermilk
room temperature butter or coconut oil for making pancakes
Grind pecans and 2 tablespoons packed brown sugar in a mini food processor until coarsely ground. Set aside.
Whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt in a large bowl.
Whisk together mashed avocado, eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.
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 pecan sugar on top of each pancake, pressing gently with the back of a spoon to adhere to the batter.
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.
Serve hot with maple syrup
Makes 11 pancakes