These Avocado Pancakes are super-simple pancakes ready in under 30 minutes for a healthier breakfast with more fiber, more vitamins, and more healthy fats than classic pancakes.
When I have ripe avocados in my fridge, I often make my Avocado Bagels or Chocolate Avocado Mousse, but for today’s breakfast, the kids wanted pancakes. So, I decided to try and incorporate avocado into the batter.
The whole recipe is just below, but don’t miss all my tips and tricks, ingredient swaps, process shots, and more further down!
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Avocado Pancakes
These Avocado Pancakes are super-simple pancakes ready in under 30 minutes for a healthier breakfast with more fiber, more vitamins, and more healthy fats than classic pancakes.
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Servings: 8 pancakes (1/3 cup each)
Calories: 171.2 kcal
Ingredients
- ½ Ripe Avocado - pitted, no black spots (note 1)
- 1 cup Almond Milk - (note 2)
- 3 tablespoons Sugar - (note 3)
- 2 tablespoons Light Olive Oil - (note 4)
- 1 ½ cups All-Purpose Flour - (note 5)
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Optional
- 1 teaspoon Cinnamon
- 1 cup Blueberries - fresh or frozen
Instructions
- Slice the avocado, discard the pit, and remove any dark black spots on the avocado flesh. They would make the pancakes bitter.
- In a large mixing bowl, whisk flour, baking powder, baking soda, and cinnamon if used. Set aside.
- In a blender, add the avocado flesh, almond milk, sugar, oil, and vanilla extract. Blend it for 15-20 seconds on high speed until smooth.
- Pour the avocado milk mixture in the bowl with the dry ingredient and use a rubber spatula to combine.
- If you like, fold in blueberries and stir to incorporate evenly.
- Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
- Scoop out 1/3 cup of pancake batter per pancake. The batter is thick, so use the back of a spoon to press and spread in a circular motion to form flatter, larger pancakes. A thinner pancake cooks faster and evenly in the middle.
- Cook on medium heat for 2-3 minutes until the sides start to dry and the pancake puffs.
- Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown.
- Transfer the cooked pancakes to a cooling rack or plate and repeat these steps until you run out of batter.
- Serve with banana slices, maple syrup, or peanut butter.
Notes
Note 1: A bit less than 1/2 cup mashed avocado, 7 tablespoons to be precise. If you add more avocado, the pancakes are gummy and take ages to cook in the center, so I recommend mashing the avocado before blending.
Note 2: Any milk work in this recipe.
Note 3: You can use coconut sugar, unrefined cane sugar, or maple syrup.
Note 4: Any oil with a low flavor can be used.
Note 5: The recipe doesn’t work with gluten-free flour or almond flour.
Storage: You can store the pancakes in the fridge for up to 2 days.
Nutrition
Serving: 1pancake (1/3 cup) | Calories: 171.2kcal | Carbohydrates: 26.8g | Protein: 3g | Fat: 6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Sodium: 182.5mg | Potassium: 102.4mg | Fiber: 2.1g | Sugar: 6.6g | Vitamin A: 29.1IU | Vitamin C: 3.1mg | Calcium: 105mg | Iron: 1.4mg | Magnesium: 10.4mg | Phosphorus: 56.2mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few ingredients for these delicious pancakes, here’s how to pick them.
- Ripe Avocado – Provides healthy fats, creaminess, and a unique texture. It’s crucial to measure it accurately, as too much can make the pancakes gummy.
- Almond Milk – For moisture. Any plant-based milk will work.
- Sugar – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, or maple syrup are good alternatives.
- Light Olive Oil – For moisture and fat. Any neutral-flavored oil can be used.
- All-Purpose Flour – This recipe requires all-purpose flour. Gluten-free or almond flour won’t work.
- Baking Powder & Baking Soda – To help the pancakes rise.
- Vanilla Extract – For flavor.
How to Make Avocado Pancakes
This recipe is really easy and is cooked like any other pancake, but here is what the batter should look like.
Combine the wet ingredients and avocado in a blender and blend until smooth.
Pour the avocado batter on top of the dry ingredients, combine the batter, and incorporate the blueberries.
Carine’s Tips
Let me share a few more tips for perfect pancakes.
- Avocado Measurement – Mash and measure the avocado precisely to avoid gummy pancakes.
- Dark Spot Removal – Remove any dark spots from the avocado to prevent a bitter taste.
- Even Cooking – Use medium heat and spread the batter thinly for even cooking.
- Flip Timing – Flip when the edges start to dry and the pancakes puff up.
- Savory Variation – Skip the sugar and vanilla, add garlic powder and dairy-free cheese for a savory option.
- Batter Thickness – The batter is thick; use the back of a spoon to spread it.
- Griddle Temperature – Ensure the griddle is at medium heat before adding batter.
- Oil the Griddle – Lightly oil the griddle between batches to prevent sticking.
- Cooling Rack – Use a cooling rack to prevent the pancakes from getting soggy.
- Topping Ideas – Serve with banana slices, berries, maple syrup, or nut butter for added flavor.
- Chocolate Pancakes – Swap the blueberries for chocolate chips for choc chip pancakes.
- Savory Breakfast – Make them savory by removing sugar, vanilla extract, and blueberries and instead, adding 1/4 teaspoon of garlic powder and 1/3 cup of grated dairy-free cheese.
Thank you for sharing this recipe!