| Level: | Easy |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound 5 ounces all-purpose flour
- 8 1/2 ounces cake flour
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 whole eggs, room temperature
- 2 cups buttermilk, room temperature
- 2 cups Instant pancake mix from above
- 8 ounces ripe avocado meat, approximately 2 small to medium avocadoes
- 2 teaspoons freshly squeezed lemon juice
- 1 pound powdered sugar, sifted
- 1/2 teaspoon lemon extract
Instructions
- Place all of the ingredients in a mixing bowl and whisk well to combine.
- Store in an airtight container for up to 3 months.
- Heat an electric griddle or frying pan to 350 degrees.
- Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine. Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine. Do not try to remove all of the lumps.
- Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle. Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes. Transfer to a cooling rack to hold. Repeat until all of the batter has been used. You will have 10-12 pancakes.
- Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and whisk to combine.
- Place a small dab of frosting on a plate and set one of the pancakes on top of it. This serves as an anchor to hold the cake in place. Spread about 1/4 cup of frosting on top of the pancake. Top with another pancake and repeat until you have 6 layers. Frost the top and sides with the frosting if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1765 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 348 g |
| Dietary Fiber | 9 g |
| Sugar | 130 g |
| Protein | 37 g |
| Cholesterol | 115 mg |
| Sodium | 2013 mg |
Reviews
I think adding cacao to the icing might make for a more pleasing colour. Any food that looks like a mashed up version of Oscar the Grouch seems unpalatable.
OK, at first I thought this was an April Fools joke recipe. But, my wife and I took a chance and tried it out. Turns out, it’s really good. The avocado frosting ends up just tasting like smooth cake frosting and besides the fact that it is green, you’d really never know that is is vegetable based. I messed up and used to much sugar because I’d cut the recipe in half but accidentally used full amount of sugar. As a result, the frosting was runny and a bit too sweet. I think if I’d used the proper amount that it would have turned out great. Seriously, when avocados go on sale at your local store, give this a shot. It’s fun, easy, and delicious. Although we don’t have kids, I bet they would absolutely love this. Probably would be great for Halloween with some zombie decorations on top.