Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.
Recently, I decided I wanted to find another way to incorporate my beloved California Avocados into my morning meal. I’ve done avocado in smoothies (super creamy!) and on top of omelettes. But I was craving something a bit different. I love pancakes, but usually feel kind of sluggish after eating them, especially if they’re sweet. So I decided to put some healthy fat into my pancakes…avocado. I skipped sugar since I’m a savory breakfast kind of girl and decided on some avocado cornmeal pancakes.
These avocado cornmeal pancakes are full of texture and studded with lime zest. I made them dairy free using coconut oil and almond milk.
Could these be taken to the sweet side? I bet they’d be awesome topped with some vanilla yogurt and berries. But I like mine with some freshly mashed, perfectly ripe avocado and my favorite salsa.
Whip these avocado cornmeal pancakes up for a fun take on brunch. Or lunch. Or dinner. They’re quite tamale-esque and could even be served with a nice side of beans!