{connect} Avocado hotcakes recipe with ZZ2 Harmony Avs

By now, we all know the importance and benefits of having a healthy breakfast, but with only a little bit of time and even less inspiration so early in the morning, we sometimes just coffee and go.

ZZ2 has hand-picked 12 different beautiful avocados varieties and made available to you in their prime months, so you can enjoy your favourite fruit all year round. And what better way than to start your morning with a superfruit to keep you fuelled with all the good stuff for longer! 

To read more about the #HarmonyWay movement and Harmony Avs, please click here!

Hotcakes to make you green

These avs hotcakes will start your day on a healthy note, without taking up your time. The addition of avocado to this recipe gives these stacks not only a gorgeous light-green colour, but also a creamy, more-ish texture. Further, these breakfast boosters contain a burst of healthy fats, protein and vitamins you need to keep your body and mind nourished.

Fully customisable and designed to use up whatever you have left in your fridge, they only take a few minutes to whip up, but look as if they spent hours in a chef’s kitchen! A great way to encourage fussy eaters to try new flavours and textures, they are bound to be loved by the whole family, #TheHarmonyWay.

Recipe

Ingredients:
2 ripe Harmony Avs (medium) – here I’m using the Hass, which is in season currently
2 ripe bananas (medium)
2 free range eggs, plus 2 egg whites
2 tbs honey, plus extra to serve
1/2 cup full-cream blueberry yoghurt (see notes)
Zest of 1 lemon
1 cup flour (see notes)
1 tsp baking powder
Pinch of salt
Coconut oil, for frying
Assorted berries and/or nuts to serve

Instructions:
Place the avocados and bananas into a bowl and mash well with a fork.

Separate the two whole eggs. Add the egg yolks, honey, yoghurt and lemon zest to the avo and banana mixture and stir well to combine.

Place all the egg whites in a medium metal bowl and whisk to soft peaks. Fold the egg whites into the avocado mixture (this takes a little bit of time until fully incorporated), then add the flour, salt and baking powder.

Heat a non-stick frying pan or wok over a medium-low heat. Add 1 tbs coconut oil to the pan and let it melt. Spoon in 1/2 cup of the batter into the pan and spread to 1cm thick circle. You can make them thicker or thinner, depending on your preference.

Cook for about 4 minutes each side, depending on the size. Make sure your heat isn’t too high, otherwise they brown on the outside but they’re still raw on the inside.

Serve with yoghurt, berries, nuts, lemon, sliced avo and honey as desired.

Recipe notes

I used a full-cream blueberry yoghurt, but you can also use coconut or plain yoghurt. The full-cream version gives the hotcakes a lovely creamy texture.

You can substitute the plain flour with your preferred gluten-free flour.

If the batter seems too liquid (depending on how many avocados and bananas you have added, and the size of them) you can add a tablespoon of additional flour to the mixture at a time to thicken it a bit. The batter should easily drop from the spoon, but still hold its shape in the pan.

Join the #HarmonyWay movement!

For more information on the #HarmonyWay movement, ZZ2 Afrikado and Harmony Avs, please visit: http://www.harmony-avs.co.za/

Also, remember to check back next week for some amazing avs recipes from The Little Kitchen

This content piece has been created in proud collaboration with ZZ2 and Harmony Avs

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