Pecan Praline Crusted Avocado Buttermilk Pancakes

Light and tender buttermilk pancakes with mashed avocado and a light, crisp pecan praline crust. You will never go back to plain pancakes again!





Crisp top!!!

This is the pancake of your dreams folks!


Pancakes are generally a big hit in every home. Can there be even one person out there who does not love a hot fluffy buttermilk pancake? I wish to believe not!

Let us first chat about the pancake part…It is my slightly tweaked version of Almond Peach Pancakes with Maple Bourbon Browned Butter. I replaced butter with mashed avocado and got a touch healthier! Avocado gives a light shade of green to the pancakes, but does not affect the taste in any way. So, don’t worry about feeding these to your pickiest eaters:) Buttermilk makes these pancakes light and tender. A great and healthy pancake recipe even if you wish to leave out the pecan praline part.


Praline is a candy like confection made with nuts and sugar. Cream / butter is added to make a creamy fudge version. A mixture of ground pecan and brown sugar is sprinkle on one side of the pancake which caramelizes when cooked, forming a wonderful crisp crust!

To make pancakes—-

—grind pecans and brown sugar for the pecan praline topping and set aside

—whisk all dry and wet ingredients separately and then stir to combine

—make pancakes as usual but after pouring batter in the hot pan, sprinkle a scant tablespoon measure ground pecan mixture on top of each pancake (press gently with the back of spoon to help adhere to the batter). Cook pancakes until both sides are deep golden.


– Pecan praline side will brown much faster (due to the brown sugar). So, cook the non-pecan side a bit longer before turning (medium heat works well)


Pecan Praline Crusted Avocado Buttermilk Pancakes


1/2 cup pecans

1/4 cup packed golden brown sugar, divided

1 cup all purpose flour

1 cup almond flour, fine ground

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup mashed avocado, about 1/2 an avocado

2 large eggs, lightly beaten

1 cup buttermilk

room temperature butter or coconut oil for making pancakes


Grind pecans and 2 tablespoons packed brown sugar in a mini food processor until coarsely ground. Set aside.

Whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt in a large bowl.

Whisk together mashed avocado, eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.

Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter (or coconut oil if using) all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Sprinkle a scant tablespoon pecan sugar on top of each pancake, pressing gently with the back of a spoon to adhere to the batter.

Cook pancakes in medium heat, flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is  golden brown and cooked through, about 4 minutes in total (refer notes). Remove pancakes onto a platter and repeat with remaining batter.

Serve hot with maple syrup

Makes 11 pancakes

Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Quick and easy traditional rava dosa with healthy kale and served with sweet and spicy Asian sweet potato masala.


Not your everyday dosa folks!


For all those who are not familiar with dosas, they are very thin crepes made with a fermented batter by grinding rice and lentils together.The batter is ground for a long time in a wet grinder and then allowed to ferment overnight. It is a long process indeed!

Dosas are generally eaten for breakfast with chutney and sambar. A popular variant is served with spicy mashed potatoes rolled inside them and are called MASALA DOSA, where masala refers to the spicy potato masala.


For those of us who simply don’t have the time or a wet grinder to make the dosa batter, rava dosa comes to the rescue. They are an almost instant dosa made with rava, rice flour, all purpose flour and some seasonings, then cooked generally with minced onion. They are wonderfully crisp and should be enjoyed hot. The main difference in making a rava dosa is the method of cooking. Traditional dosa batter is poured on a hot pan and spread around with a ladle to make a thin crepe. But, a rava dosa is evenly poured around on a hot pan to make a thin and even crepe. It CANNOT be spread like the traditional dosa.

Rava or sooji is the Indian version of semolina and is used to make dosa, idly, halwa and upma. Rava is a  must have in every Indian pantry. It can be found in all Indian grocery stores and online.


Now, switching over to the sweet potato masala,

Asian or Japanese sweet potatoes have a white flesh and pink skin. They are just as sweet (may be a touch more) as the American sweet potato but a little firmer. They can found in abundance this time of the year in all farmers markets, Asian grocery stores and well stocked super markets.


Now, let us get to the process….

to make sweet potato masala—-

—-splutter mustard and cumin seeds in oil

—-saute onion, jalapeno, curry leaves and ginger

—-add sweet potatoes, turmeric and water, cook until tender

—mash lightly and stir in cilantro

dosa2 featuredosa10

to make kale rava dosa—-

—-stir together all batter ingredients and set aside for 30 minutes (batter will be very watery)

—-sprinkle chopped kale in a hot greased pan, (whisk batter before making each dosa) slowly pour 1/2 cup batter all over pan to make a 10-inch circle. Pour 1/2 tablespoon oil all over the dosa, cook until golden and crisp and turn over cook again.

Serve hot with sweet potato masala!


-before making each dosa, pour 1/2 teaspoon oil in the hot pan and spread around with a paper towel

-whisk or stir batter before making each dosa

-The pan needs to be moderately hot throughout. If the pan is very hot then the dosas will brown faster before getting crisp. If the pan is not  hot enough then the dosas might not get the lacey texture.

-dosas are wonderfully crisp and delicious when hot.

-regular sweet potatoes can be substituted for Asian sweet potatoes


Crispy Kale Rava Dosa with Asian Sweet Potato Masala


Asian sweet potato masala

3 tablepoons vegetable oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 medium red onion, finely chopped

1 jalapeno pepper, thinly sliced

10 curry leaves (optional)

2 teaspoons chopped ginger

2 Asian sweet potatoes, 1 1/2 pounds, peel and chop into 1/2-inch thick cubes

1/2 teaspoon turmeric powder

1 teaspoon salt

1 cup water

1/2 cup chopped cilantro

Kale rava dosa

1/2 cup coarse rava or sooji or semolina

1/2 cup rice flour

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin seeds

3 cups water

2 cups chopped kale (approximately)

5 tablepoons vegetable oil (approximately)


To make Asian sweet potato masala,

Heat vegetable oil in medium non-stick pan. Add mustard and cumin seeds, let splutter. Add onion, jalapeno, curry leaves and ginger, saute until onions gets translucent. Add sweet potatoes, turmeric powder, salt and water, cover pan, and cook over medium heat until potatoes are fork tender.

Uncover and let any remaining water dry. Take pan off heat, mash coarsely with a potato masher and stir in cilantro.

To make kale rava dosa,

Whisk together rava, rice flour, all purpose flour, salt, sugar, cumin seeds and water together in a medium bowl. Let stand at rom temperature for 30 minutes before making dosas.

Heat a large non-stick skillet over medium-high heat. Add about 1/2 teaspoon oil and spread all around with a folded paper towel. Evenly sprinkle about 1/4 cup chopped kale all over the pan. (Whisk batter before making each dosa) Slowly pour 1/2 cup batter evenly over the kale to make about 10-inch thin dosa (it is very traditional for rava dosa to have small holes all over). Fill in any large holes with batter. Pour about 1/2 tablespoon oil evenly over the dosa. Let dosa cook over medium-high heat for about 3-4 minutes, until light brown and crisp on the bottom. Turn dosa over and continue to cook for additional 1-2 minutes.

Serve hot with sweet potato masala and/or sambar.

Repeat process to make remaining dosas (refer notes). You might need to stir in a touch more water if the batter gets thicker for the last couple of dosas.

Makes 6 x 10-inch dosas



Almond-Apple Whole Wheat Coffee Cake

Incredibly moist coffee cake made with good-for-you ingredients!

A scrumptious coffee cake with less guilt. Almond flour, whole wheat flour, cinnamon, coconut oil, apples, eggs and some sugar 🙂 bakes together into a wholesome goodness. Grated apples and coconut oil make this cake super moist. The batter might look thin after stirring in the grated apples, but it bakes just right. Also, the cake is made only in a food processor, keeping clean up to a minimum. So, what are you waiting for?





and healthy too (well sorta…)!


Do you have an addiction for coffee cakes like me? I would always prefer a slice of coffee cake over a frosted one. It tastes less sweet, so I don’t feel that guilty going for a second slice.

Check out Carrot-Parsnip Coffee cake with Walnut Streusel

Zucchini-Carrot-Oat Snack Cake

The cake comes together very easily in a food processor—

—process all dry ingredients to mix well and to grind the almond flour further

—transfer to a seperate bowl

—process eggs and sugar for 2 minutes

—add melted coconut oil and process for 1 minute

—add ground flour mixture and process for few seconds to combine

—add grated apples and pulse to combine

—pour into pan, bake, cool, slice and enjoy



-I used ultra fine almond flour from Costco

-It is important to process the eggs and sugar for 2 minutes, as this builds the structure for the cake (remember we are skipping the conventional creaming method)

-Grate the apples just before stirring into the batter to prevent browning


Almond-Apple Whole Wheat Coffee Cake


1 1/2 cups almond flour, ultra fine

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/3 cup coconut oil, melted and cooled slightly

2 medium apples, cored and grated, about 1 – 1 1/2 cups

Confectioners sugar for dusting (optional)


Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.

Combine first 6 ingredients in a food processor and process for 1 minute, until well combined. Transfer the ground mixture into a bowl and set aside.

Add eggs and sugar into the empty food processor and process for 2 minutes. Add coconut oil and process for an additional one minute.

Add the ground flour mixture and process for about 15 seconds, until mixed well.

Now, add the grated apple (along with any accumulated juices) and pulse the machine 5-7 times, until apple is thoroughly incorporated.

Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

If desired, dust the top with confectioners sugar before serving.

Makes 1 x 8-inch cake


Spinach and garbanzo bean Shakshuka

Quick, easy and healthy week night meal that comes together in about 30 minutes. Spinach, garbanzo beans and coconut milk adds a nutritious punch  to a traditional Shakshuka!

Shakshuka is a traditional breakfast dish of eggs poached in tomato sauce. It is middle eastern in origin and very popular in Israel. It is such an easy and simple dish for a weeknight although you can very well enjoy for a breakfast or brunch.

As all moms would agree, I always look for sneaky ways to get some leafy greens into the family’s diet. So, I added some healthy spinach (you can totally use kale as well), garbanzo beans and coconut milk is a totally unusual ingredient, but adds a touch of creaminess to the dish!


To make the Shakshuka—

—heat a large skillet with some olive oil

—saute red pepper flakes, onion and garlic

—cook crushed tomatoes, water, salt and sugar

—stir in coconut milk, spinach and garbanzo beans

—poach eggs



Spinach and garbanzo bean Shakshuka


1 x 28 ounce can whole peeled tomatoes

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

3/4 cup chopped onion

3 garlic cloves, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/2 cup water

1/4 cup canned coconut milk (optional)

1 x 14 ounce can garbanzo beans, drained and rinsed

2 medium handfuls baby spinach, chopped

5 eggs

crusty bread or naan for serving


Transfer tomatoes along with juices into a large bowl, crush well with hands and set aside.

Heat olive oil in large skillet. Add red pepper flakes when the oil is moderately hot and let sizzle. Add onions and garlic, suate for 3 minutes, until golden. Add crushed tomatoes, salt, sugar and water. Cover skillet, and let cook for 5-7 minutes over medium heat.

Uncover, stir in coconut milk, garbanzo beans and spinach. Break eggs into the sauce, spacing evenly.

Cover and let cook for 5-10 minutes, until eggs are cooked.

Serve hot with crusty bread / naan to mop up all the sauce

Serves 2-3



Persimmon Bread

Persimmons, greek yogurt and coconut oil make a soft, tender and scrumptious bread!

Banana bread….pumpkin bread….zucchini bread….cranberry bread….

How about a new addition to this family of quick breads? Persimmon bread is simple, soft, tender, healthy and will soon become your family’s favorite!!!


Persimmons are soooo in season right now! They are an incredibly sweet and tasty fruit. There are two types of persimmons generally available- Hachiya and Fuyu. The Fuyu variety is more popular and great to be eaten like an apple. I have used Fuyu for this recipe. We want ripe but hard ones. Cut off the stem end and grate with the coarse side of a box grater (not necessary to peel off the skin).


The bread also involves a few healthy substitutes like greek yogurt and coconut oil. It makes the bread a bit more guilt free. Let us get to the process….

…..beat eggs and sugar for 3 minutes

…..beat in melted coconut oil

…..beat half the flour and leavening, yogurt and then remaining flour mixture

…..fold in the grated persimmon

…..bake, cool and slice and enjoy


Interested in more quick breads? Check out ….

Chocolate-Nutella Swirled Almond Butter Banana Bread

Banana-Coconut Bread


-coconut oil needs to be lukewarm when we add into the egg and sugar mixture. So, melt the oil before you begin the recipe and that would give enough time for it to cool down slightly

– Select hard persimmons for the recipe. They are much easier to grate.


Persimmon Bread


1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large persimmons, coarsely grated (about 2 cups)

2 large eggs, room temperature

3/4 cup + 2 tablepoons sugar

1/2 cup coconut oil, melted and cooled lightly

1/2 cup greek yogurt


Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.

Whisk together first 4 ingredients in a bowl and set aside.

Cut off the stem end of the persimmons and grate coarsely. Set aside.

Combine eggs and sugar in large bowl, beat with a hand held beater for about 3 minutes until thick and creamy. Add coconut oil and beat for one more minute.

Add half the flour mixture, beat until just mixed. Beat in yogurt and then the remaining flour mixture (do not over beat).

Fold in the grated persimmons, until evenly combined.

Transfer batter into the prepared loaf pan, smooth top and bake for about 50-55 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack and let cool.

Remove bread from the pan after 10 minutes and place on the wire rack to cool completely.

Makes 1 loaf

Cocoa glazed Nutella-Sweet Potato Rolls

Not your everyday cinnamon rolls! A soft, sweet potato dough filled with Nutella and chocolate and glazed with a cinnamon-cocoa glaze.


Messy and not-too-sweet rolls that is finger licking good, literally!


First things first, make sweet potato puree. Wash 2 medium sweet potatoes, prick with a fork and place on a baking sheet (line it with foil or parchment for easy clean up). Bake in a preheated 400 degree oven for 45 minutes to one hour or until soft to touch. Place pan on a wire rack and cool completely. Peel skin off and mash sweet potato with a potato masher until smooth. Measure 1 cup for the recipe.

The dough is a basic enriched bread dough with the addition sweet potatoes. A stand up mixer is essential! Combine all ingredients in the bowl of the stand mixer and knead for few minutes. Let rise, roll into a rectangle, spread Nutella and chocolate chips, roll, slice and let rise again. Bake at 350 degrees until golden brown. Cool completely.


Whisk all glaze ingredients together and drizzle over rolls.


-Sweet potato puree can be made up to 2 days ahead and stored in the refrigerator. Bring puree  to room temperature before proceeding with the recipe.

-First add about 1/2 cup + 3 tablepoons milk and then 1-2 tablepoons more if the dough does not look soft.

-Consistency of the glaze can be adjusted to desired thickness. Add more milk for a thinner glaze and more sugar and cocoa powder for a thicker one.

Serve rolls with plenty of napkins.


Cocoa glazed Nutella-Sweet Potato Rolls


Sweet potato dough

3 1/4 cups all purpose flour

2 tablepoons sugar

3 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

4 tablepoons unsalted butter, room temperature

3 /4 cup lukewarm milk, approximately

1 cup sweet potato puree

1/2 cup Nutella

1/2 cup semi sweet chocolate chips

Cocoa glaze

1 cup confectioners sugar

1/4 cup dutch process cocoa powder

1 teaspoon ground cinnamon

3-4 tablespoons milk


To make sweet potato dough,

Combine first 5 ingredients in the bowl of your stand mixer and whisk together.

Add butter, milk and sweet potato and knead with the dough hook for 3-5 minutes.

Shape dough into a ball and place in a large greased bowl, cover bowl with a clean kitchen towel and let dough rise for 1 1/2 hours or until double in size.

Grease a 9 x 13 inch rectangular baking pan with non stick cooking spray and set aside.

Transfer dough on the kitchen counter, roll gently into a 15 x 12 inch rectangle, spread Nutella evenly and sprinkle chocolate chips on top.

Roll tightly into a jelly roll, cut into 12 equal slices and place cut side up in the prepared pan, spacing evenly.

Cover pan with a kitchen towel and rise for 30 minutes.

Preheat oven to 350 degrees and bake rolls for 45 minutes until golden brown.

Place pan on a wire rack to cool completely.

To make cocoa glaze,

Whisk together all ingredients in a medium bowl, until smooth. Adjust milk to get desire thickness.

Drizzle glaze on top of the rolls and enjoy.

Makes 12 rolls


Carrot-Parsnip Coffee cake with Walnut Streusel

Super moist coffee cake with carrots, parsnips and walnuts. Delicious plain or served along with a cup coffee or milk!


This is my twist on a traditional carrot cake minus the cream cheese frosting and with the addition of parsnips. Buttermilk makes the cake incredibly moist and even the picky eaters will not taste the veggies, I promise!


For those of you who are not familiar with parsnips, they look very much like a white carrot. It is a root vegetable and is closely related to carrot. Baked parsnips tastes delicious and is great side dish for dinner. Baked parsnip fries look very much like frenchfries and is a much healthier choice!

Please do not be over whelmed with the long list of ingredients, the cake is actually not that difficult to make!

—whisk all dry ingredients together

—peel and coarsely grate carrots and parsnips

—finely chop walnuts

—beat egg and sugar well, beat in oil and vanilla

—alternate dry ingredients and buttermilk and then finally fold in the veggies and walnuts.

—transfer batter to pan, sprinkle walnut streusel and bake.


Check out similar snack cakes:

Almond Pear Muffins

Chocolate-Nutella Swirled Almond Butter Banana Bread

Zucchini-Carrot-Oat Snack Cake

The Fluffiest Banana Sheet Cake

Carrot-Parsnip Coffee cake with Walnut Streusel


carrot-parsnip coffee cake

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, room temperature

1/2 cup sugar

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup coarsely grated carrot

1/2 cup coarsely grated parsnip

1/2 cup walnuts, finely chop

Walnut streusel:

1/2 cup walnuts, coarsely chop

2 tablepoons packed light brown sugar

2 tablepoons all purpose flour

1/4 teaspoon cinnamon

1 pinch salt

2 tablespoons unsalted butter, room temperature


To make carrot-parsnip coffee cake,

Preheat oven to 350 degrees f. Line the bottom of  a 8-inch baking pan with parchment paper and grease with non-stick cooking spray. Set aside.

Whisk together flour, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.

Combine egg and sugar in a large bowl, beat with a hand held electric beater for 3 minutes on high, until mixture almost looks like thick mayonnaise.

Add vegetable oil and vanilla extract and beat again for 1 minute.

Beat in half the flour mixture, then the buttermilk and then followed by remaining dry ingredients. Do not over mix.

Gently fold in grated carrot, parsnip and walnuts. Pour batter into the prepared pan, smooth top and sprinkle walnut streusel evenly over top.

Bake for about 30 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

To make walnut streusel,  

Stir together walnuts, brown sugar, all purpose flour, cinnamon and salt in a small bowl. Mix in butter with your fingertips until evenly distributed.

Makes 1 x 8-inch cake