I would have liked these to be greener but the avocado didn't give a discernible colour. In truth, it doesn't provide a strong flavour either, although you will know it is in there. Similarly, you can just about detect the other ingredients (chia seeds, nutritional yeast, tomato paste) but none of them are heavily present. I liked this as the result was a background of flavours rather than a single dominant taste. It also means you could spread these with toppings or serve them alongside a stew or soup if you so wished.
I made these to take for a picnic lunch with Mini Bite. Thus, we had them plain and also cold. I actually preferred them cold to hot from the pan, largely because I'm not a big fan of hot avocado. They certainly work well for a packed lunch and store well in the fridge ahead of being transported out and about.
Mini avocado hot cakes
A fluffy savoury snack or side
Makes 10 - 12 small hot cakes
Author: Bite-sized thoughts
1 cup plain flour
1/4 tsp baking powder
1 tbsp chia seeds
1 tbsp nutritional yeast
1 small avocado, roughly mashed
1 tbsp tomato paste
1 cup unsweetened almond milk
Oil, if needed, for cooking
Combine the flour, baking powder, chia seeds and nutritional yeast in a large mixing bowl. Add the mashed avocado, tomato paste and milk and stir through. Allow to stand while you heat a non-stick pan over medium-high heat.
When your pan is hot, drizzle or spray with oil if needed. Use a dessertspoon to scoop batter into the pan, cooking 3 hot cakes at a time if using a regular sized frying pan. Cook for a few minutes until bubbles start to appear on the surface, then flip and repeat until both sides are golden brown.
Serve hot or cold.
Is it picnic weather where you are? And what are you eating this week?