Avocado Pancakes

For ~ 6


  • 2 ripe avocados, peeled and sliced
  • 6 tbsp sugar
  • 4 tbsp rum
  • 1 cup pastry flour
  • 1 tbsp oil
  • 1 tbsp half & half
  • 1 cup soy milk
  • 2 egg whites
  • 1 pinch salt


  1. Mix 2 tbsp of sugar and 4 tbsp of rum together in a bowl, pour over the sliced avocados to marinate for about 1 hour, turn each pieces in the liquid to coat evenly
  2. In a separate bowl, make the batter by mixing the remaining ingredients, keep it runny
  3. Cook the pancakes in a lightly greased skillet over medium heat using about 1/3 cup of batter for each pancake
  4. Serve the sliced avocado on top of pancakes plus some of the rum syrup
  5. Bon appétit! ;)

Serving suggestions:  milk, coffee, tea, jam …

NOTES: I came up with this recipe because I had to get rid of left over avocado, half & half, egg white and soy milk. I am sure whole milk, egg, butter would have made a difference. But this wasn’t bad for a healthy variety accompanied by the delicious rum-infused avocado slices. You’d be slightly buzzed to really complain about the pancake itself. Additionally, I had some rose hip jam laying around, so my Sunday afternoon LUNNER was complete 😀

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