Avocado Pancakes

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5 from 1 vote

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/avocado-pancakes/ or scan the QR code here ➡️

Prep Time15

Cook Time10

Total Time25

Servings: pancakes (1/3 cup each)

Calories: 171.2kcal

Author: Carine Claudepierre

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

US Customary - Metric

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