Today I bring you a totally new and perhaps an alternative recipe for vegan, plant based pancakes thanks to the most delicious guacamole from Holy Moly Dips! Savoury pancakes may not be to everyone's taste and avocado as a topping may be somewhat controversial, but hear me out! If you're already enjoy guacamole as a dip/topping on toast or in Mexican dishes, then by adding pancakes you're just upping the deliciousness!
These easy, fluffy, American style pancakes are the lightest and tastiest ones I have ever tasted and when I tell you it's the recipe I've been waiting for since going vegan a year ago, that's high praise indeed!
Holy Moly Dips
All natural guacamole, just like homemade! They've handpicked the very best, sun-ripened Hass avocados, grown in their family-owned orchard in rural Mexico, to bring the freshest, tastiest and most wholesome Guacamole out there.
They've done away with dairy-fillers and unnatural additives to create an all-natural dip that tastes just like homemade. Saving time and the stress of playing the avocado lottery at the supermarket.
Holy Moly uses HPP technology to ensure that their Guacamole is super fresh and packed full of natural goodness you'd expect from your fruit and veg. Plus, it's vegan and gluten free, so that everyone can enjoy!
Sure you can grab your carrot batons, tortilla chips, breadsticks, spoons, hell, even spoons and worship the dip. But, how about, for a minute, you take that tub of deliciousness and smother it on your pancakes?
Holy Moly! The Ultimate Avocado Pancake Recipe!
125g self-raising flour
2tbsp caster sugar
1tbsp baking powder
Pinch of sea salt
150ml almond or soya milk
4 tsp sunflower oil
2 tubs of Holy Moly Original Guacamole
Sprinkle of chilli flakes
A sprig of coriander
A sprinkle of mixed nuts (optional)
A squeeze of lime
Add the flour, sugar, baking powder and salt to a bowl and mix thoroughly. Add the milk and mix with a whisk until smooth.
Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan.
Once the pan is hot, pour a small ladleful of the batter into one side of the pan and spread with the back of the spoon. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.
Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown.
Transfer to a plate, top with Holy Moly Guacamole and stack the next pancake, ready for a dollop of guacamole goodness! Sprinkle with warming chilli flakes, chopped mixed nuts and a garnish with coriander.
Just before serving, squeeze a dash of fresh lime juice onto your pile of fluffy pancake goodness… and enjoy!
Let me know if you decide to add avocado or guacamole to your pancakes! I tried these plant based pancakes today and they were so tasty. Vegan pancakes are one dish I always struggle with and prior to trying this recipe, had never got right. So I'm happy to have finally found a recipe which makes perfect vegan and gluten free pancakes!