When Mother’s Day arrives, treat the special lady with a little TLC, whether it’s a homemade breakfast in bed or the whole gang around the kitchen table. It’s easy with these delicious, avo-enhanced recipes.
If Mom’s got a sweet tooth and loves a fluffy pancake with her coffee (or tea), we’ve got just the recipe for you. These banana-avocado pancakes almost make themselves. Bonus: They’re flourless, which means they’re also gluten-free. This recipe replaces wheat flour with oats, which are blended with avocado, banana, egg, vanilla, and soy milk for a silky-smooth batter. Just pour a few tablespoons into a nonstick heated pan, flip to golden brown perfection, and serve with fresh blueberries and maple syrup.
Need some help making sure you have the perfect avocados for the morning of Mother’s Day? Here’s a quick three-step test for choosing ripe ones. Look for dark green avocados (almost black) that have bumpy skin and give a little when you gently squeeze.
Should you get home and have some avocados that aren’t quite ripe, you can speed up the ripening process by placing them in a brown bag with a banana; placing them in a bowl of rice; or simply placing them in direct sunlight.
And if you buy avocados that are already ripe and need to preserve them for a day or two, you can keep simply place them in the refrigerator.
Few dishes say brunch better than eggs Benedict with hollandaise. Start with a sweet corn cake and enrich the hollandaise with avocado, and Mom is sure to be pleased. Start by whisking 1/2 cup of whole-wheat flour with 1/3 cup of cornmeal, 1/2 teaspoon of baking soda, and a pinch of salt and ground pepper. Add just under a cup of sweet, cooked corn kernels; 1/2 diced red pepper; and 1 minced shallot to the mix, along with the wet ingredients: 1 egg, 1 cup of buttermilk, and 1 tablespoon of avocado oil. Mix until everything just combines.
Heat a nonstick oiled pan over medium heat and spoon out 1/3 cup of the batter to form your cakes. Fry up the batch and set aside on a parchment-lined baking sheet that you can keep warm in the oven on low heat while you prepare the rest of the dish.
To make the hollandaise, add 1 ripe avocado (which you’ll be able to spot with its dark-green-to-black bumpy skin; it will be firm to the touch when you apply gentle pressure), juice of 1 lime, and 1/3 cup hot water to a blender. Pulse until smooth. Add 1/4 cup of avocado oil in a steady stream while the blender is running and season with salt and pepper.
To assemble, start with your warm corn cakes, top with a poached egg and any other garnishes you like (such as smoked salmon or bacon), spoon the hollandaise over the top, and serve with love.