California Avocado Buttermilk Pancakes

I don’t know about you, but I have a big problem with pancakes …………….
……………. the problem is that I can eat them “Till the cows come home (translated; all day)”! They’re in my top ten favorite foods, but I can NEVER eat just one. So I tend to make them quite infrequently, since they’re just a bit too enticing and not super healthy and/or figure-friendly.

Enter …………. California Avocado Buttermilk Pancakes. Pancakes? …………. with avocado? Yes, and along with being the lightest, most delicious pancakes you ever have the pleasure of meeting, they’re quite respectably healthy. Made with low fat buttermilk, a combination of whole wheat and regular flours and an avocado to replace much of the fat (usually butter or oil), we’re crazy about these pancakes and love that they come together in minutes in a blender.

The Café has been cooking up a green storm over the past few months. We’ve had the pleasure of partnering with The California Avocado Commission and have been working on a number of recipe development, food styling and photography projects. We’re constantly amazed at the incredible versatility of the avocado and have had a ball dreaming up and bringing to fruition all kinds of fabulous new recipes including these yummy pancakes.

Go ahead give them a try. You won’t be disappointed and guess what?  You can happily eat pancakes all day long, not only, “till the cows come home”, but even after they’re in the barn and bedded down for the night! I’ll be right there with you!


For this California Avocado Buttermilk Pancake recipe click to view on  The California Avocado Commission website. You’ll want to spend some time browsing there, as they have a ton of delicious recipes starring our friend, the avocado.

You can sign up for their newsletter too, which is wonderful and showcases their newest recipes along with all time favorites.

We are compensated by The California Avocado Commission for our recipe development and photography but the opinions are very much our own. 

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