The Easiest Roll-up Avocado Pancakes

The Easiest Roll-up Avocado Pancakes

If you have a picky eater at home, then these roll-up avocado pancakes are a must try! Not only are they incredibly easy to make, but they can be customized with almost any filling.

Course Breakfast, Main Course

Cuisine American

Diet Diabetic, Low Calorie

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 88kcal

Author Erin Palinski-Wade

Equipment

Blender
Skillet

Ingredients

½ cup mashed avocado
1 tsp lemon juice
¾ cup whole wheat flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 Tbsp granulated sugar
2 large eggs
⅓ cup to ½ cup milk (dairy or plant based) as needed to thin batter
½ tsp vanilla extract (1/3 tsp vanilla bean paste)

Instructions

In a high-speed blender, add avocado, egg, lemon juice, and blend.
Add in dry ingredients and blend well.
Add milk as desired to thin batter. Note: pancakes should be thin enough to roll up easily.
Once batter has been created, add butter onto a skillet or pan over medium heat.
Scoop batter by spoonfuls into pan.
Once batter begins to bubble slightly and edges of pancakes brown, flip over and continuing cooking on remaining side until pancake is cooked through.
Once cooked, spread desired topping on pancakes, roll up, and serve

Notes

Add-ins: Pancakes can be ‘filled’ with a variety of toppings from plain Greek yogurt to nut butter, low-sugar jelly, chocolate chips, blueberries, or sprinkles.

Nutrition information is provided for pancakes only and does not include optional add-ins.

These pancakes can be made ahead of time and stored in an air-tight container in the refrigerator for up to five days. When ready to enjoy, add spreads and roll up right before serving.

If you wish to reduce the carbohydrates and added sugar, you may use a sugar substitute (use one that can be used as a 1:1 ratio with added sugar) if desired.

Nutrition