Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- PANCAKES:
- 1 Egg
- 1 ½ tsp unsalted butter, melted and cooled
- ½ Cup unbleached flour
- ¼ tsp salt
- ½ Cup milk
- A dash of baking powder
- Additional unsalted butter for frying
- Or:
- Prepared pancake mix to make four pancakes
- FILLING:
- 2 ½ Tbsp California avocado
- 1 ½ Tbsp cream cheese
- =
Directions
In bowl, lightly beat eggs. Add cooled, melted butter, flour, salt and milk. Stir until smooth.
Add the baking powder OR follow directions on package.
Melt butter in a small skillet. When butter is hot, add about 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom; pour out excess into bowl.
Cook approximately 30 seconds on the first side.
Slide the pancake into a small plate and flip it back into the pan. Cook for about 15 seconds on the second side.
Remove the pancake and put on a cookie sheet.
Repeat process until all batter is used.
To make the filling combine the cheese and avocado in a bowl with a wooden spoon, stir until almost lump free.
In the center of each pancake place 1 tablespoon of the filling.
Roll sides and fold in the ends so the filling is completely enclosed.