mga ito 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 Mga Bagel na Avocado 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!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Avocado Pancakes
mga ito 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.
Print
Pagsusuri
Ibahagi sa Facebook
aspile
I-save sa Email
Servings: 8 pancakes (1/3 cup each)
Mga Calorie: 171.2 kcal
Ingredients
- ½ Hinog na Avocado - pitted, no black spots (note 1)
- 1 tasa Almond Milk - (tala 2)
- 3 tablespoons Hindi Pinong Cane Sugar - (tala 3)
- 2 tablespoons Banayad na Lasa ng Langis ng Oliba - (tala 4)
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 5)
- 2 kutsarita Paghurno Powder
- ¼ kutsarita Baking soda
- 1 kutsarita Vanilla Extract
Opsyonal
- 1 kutsarita kanela
- 1 tasa blueberries - sariwa o nagyelo
tagubilin
- 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.
Mga Tala
Tandaan 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.
Tandaan 2: Any milk work in this recipe.
Tandaan 3: You can use coconut sugar, unrefined cane sugar, or maple syrup.
Tandaan 4: Any oil with a low flavor can be used.
Tandaan 5: The recipe doesn’t work with almond flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Imbakan: You can store the pancakes in the fridge for up to 2 days.
Pagkain
Paglilingkod: 1pancake (1/3 cup) | Mga Calorie: 171.2kcal | Carbohydrates: 26.8g | Protina: 3g | Taba: 6g | Saturated fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 4g | Sosa: 182.5mg | Potassium: 102.4mg | Hibla: 2.1g | Asukal: 6.6g | Vitamin A: 29.1IU | Bitamina C: 3.1mg | Calcium: 105mg | Iron: 1.4mg | magnesiyo: 10.4mg | Posporus: 56.2mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a few ingredients for these delicious pancakes, here’s how to pick them.
- Hinog na 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.
- Asukal – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, or maple syrup are good alternatives.
- Banayad na Langis ng Oliba – For moisture and fat. Any neutral-flavored oil can be used.
- Flour ng Lahat-Lyong – This recipe requires all-purpose flour. Almond flour won’t work. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Baking Powder at Baking Soda – To help the pancakes rise.
- Vanilla Extract – Para sa lasa.
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.
Mga Tip ni Carine
Let me share a few more tips for perfect pancakes.
- Avocado Measurement – Mash and measure the avocado precisely to avoid gummy pancakes.
- Pag-aalis ng Dark Spot – Remove any dark spots from the avocado to prevent a bitter taste.
- Kahit Pagluluto – 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.
- Mga Ideya sa Topping – Serve with banana slices, berries, maple syrup, or nut butter for added flavor.
- Mga Pancake na Tsokolate – 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.
These pancakes are absolutely delicious. It’s the second time I make them, this time using frozen cherries. Next time, I’ll try the savory option. They are so fluffy!
Salamat Carine!
Salamat sa iyo kaya magkano!
Love this recipe.
Salamat!
Carine, I woke up at 5 a.m. today because I was ravenous. I remembered one of your recipes: the avocado pancakes. I must say, you’re an incredibly creative person. These pancakes are the best vegan pancakes I’ve ever tasted. Next time, I’m going to make the Savory with cheese. I want to express my deepest gratitude for sharing this delectable recipe with us. May God bless you.
This is the most beautiful thing I read this morning, so thank you so much for your kindness! I love the savory pancake idea, yum!
They are so good! I didn’t expect such deliciousness to be honest. Piece of advice for Carine’s followers looking for a pancake recipe: you just found it! Bonus: with one avocado you can do two things: ornate a tomato salad and make 8 pancakes! Half in salad, half in pancakes!
Salamat Carine!
Thank you so much for the lovely feedback! I love the tomato avocado salad idea too!
Salamat sa pagbabahagi ng resipe na ito!