Feeling breakfast adventurous? How about Avocado Pancakes made with oat or almond flour and tons of delicious fluffy sweet flavor despite their funky color!
On a scale of 1-10 how okay are you with green pancakes?
Could you be persuaded a little more in the 10 direction if I told you they…
-Don’t taste green. At all.
-Don’t actually contain vegetables. Zero.
-Don’t contain banana (like almost every other vegan pancake ever).
-Get their green from the same source as guac.
-Are so easy and fluffyamazing and just waiting to be made and maple-drowned by YOU.
Are we at like a 4.5 now?
There has to be room in your heart and breakfast line-up for one more that doesn’t look quite like the rest. Not a shade of brown, not chip-speckled, not pumpkin spiced. But gorgeously green like spinach smoothies and avo toast and eggs + ham if your childhood bookshelf was anything like mine.
Because if you are still here reading this blog after all these years and wacky unique recipes I’ve thrown at you, then I know you are one awesomely open-minded human.
Does that heartfelt compliment get us to a 6 by chance?
It’s been a hot minute since the last pancake recipe around here, and those fluffy applesauce ones were getting pretttttty lonely. There have been a few waffles in between, but waffles aren’t basic like pancakes.
Waffles – Oh hey look at me with my own special appliance that you have to clean with a q-tip and store the other 358 days of the year. But look at my crispy edges!
Pancakes – Pan, spatula, done. Minimalist breakfast-ing like a pro.
No better time to jump back into the pancake game than now. Smoothies are starting to feel weird. Oatmeal is about to have it’s moment. And these pancakes have a little something in common with both.
So yes, as hinted at (and blatantly stated in the title) these pancakes are made with avocado. It’s a superstar ingredient in banana-free smoothies, and works just as wonderfully in banana-free pancakes.
I tested an oat flour version and an almond flour + tapioca starch version. (Hence the two sets of photos happening here.) The oat flour batch turned out fluffier and cooked more easily and evenly too. The almond + tapioca batch was a bit less fluffy and harder to flip, but tasted sweeter and richer. And almond flour definitely wins on prettiest shade of green, just an fyi for Instagram purposes. Because if you try them you must tag me so I can witness the green fluffiness and be inspired by your topping choices and get all jazz hands emoji excited with you. It’s gonna be great.
But if fluff is deeply important to you – as it should be – and color is too, you can add a spoonful or two of your favorite greens powder or even matcha to amp up that avocado color. Who ever said life is all about tradeoffs? Not the AVOCADO PANCAKE LIFE.
So if you have a well-stocked pantry and all-inclusive diet , I’d recommend the oat version for overall ease. If you are throwing a grain-free green pancake party than go for almond. Whatever it may be, take your pick and pancake away my friend.
So where are we now on the scale?
One being still deeply skeptical and ten being all about it. Hopefully I have been able to alleviate some of your skepticism, and perhaps pique your curiosity? I will be anxiously awaiting your input, so fingers crossed there is an already squishy avocado in your kitchen right now!
Avocado Pancakes
- Yield: 4 pancakes 1x
Description
Feeling breakfast adventurous? How about Avocado Pancakes made with oat or almond flour and tons of delicious fluffy sweet flavor despite their funky color!
Ingredients
- 1/2 of a ripe avocado (about 60g)
- 1/2 (120g) cup non-dairy milk
- 1 tbsp lemon juice
- 1–2 tbsp maple syrup ((or sweetener of choice))
- 1 tsp vanilla extract
- 1 tbsp baking powder
- Pinch of salt
- 1 1/4 (125g) cup oat flour ((see notes for grain-free option))
- Optional: 1 tsp greens powder or matcha powder ((for color))
Instructions
- Add all the ingredients to a blender in the order listed.
- Blend until well combined. Don’t over-blend. It should be very thick.
- Heat a non-stick pan over medium-low heat.
- Scoop 1-2 spoonfuls of batter into the pan and spread into a circle, not too thin.
- Cook for 3-4 minutes on each side or until a spatula easily slides underneath to flip. If the center of your pancakes isn’t cooking through all the way, lower the temp and leave them for longer on each side.
- Repeat until all the batter is used up.
- Top with maple syrup, coconut butter, fruit, or whatever you like. Enjoy!
Notes
To make these grain-free, swap the oat flour for 1.5 cups almond flour (150g) + 2 tbsp tapioca starch (35g). This version is a little trickier to cook, I recommend lower heat for longer and be sure to spray the pan as they stick more easily.
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This will almost be Halloween friendly! I have greens powder, so mine will be a decisive green, just the thing to challenge the non-vegan fam who have had a large share of my wacky experiments over the years hehe
Hahahaha you’re right!! They totally have that ghoulish color going on😂 As for non-vegan the fam, oat version without greens powder and the green is almost imperceivable👍 Or just totally mess with them and green it up!
They look amazing, Natalie! I love oat flour pancakes so much, super easy to make and delicious. Even though I LOVE (adore!) avocado raw, I hate it cooked. I made brownies with avocado once and hated them, ugh! I guess it’s just me (or my taste buds) but cooked avocado tastes weird. Maybe your pancakes are an exception and I should give them a try. 😀
Really? How interesting, I don’t find the flavor to be that massively different cooked vs raw. I made avocado muffins a couple months back and LOVED them so that’s where this idea sort of came from. But if chocolate can’t even convince you then I suppose cooked avocado is not for you haha! Ah well, more for guac and avocado toast 🙂
Haha, yes I think it’s just me. I am sure your avo muffins and pancakes are amazing and I just have strange taste buds. And yay for more guac, haha. Happy weekend Natalie 🙂
Haha, I was dying laughing reading your post….”are we at a 4.5 yet” ” a 6″ LOL! So funny Natalie! I love your comedic post. The perfect way to ease into these avocado pancakes! My experience has been like Ela which I know I’ve told you before that my experiences with avocado in baked goods has been awful but hey, maybe pancakes are the surprise to shift it all! And I’m adventurous….I ain’t skurrred, so maybe I will try them…although I will leave out the matcha so Olivia doesn’t wonder why I’m serving her green pancakes, haha. I think these are amazingly festive and are perfect for not only St. Paddy’s day but also Christmas time! Woohoo! Add some raspberry coulis on top and it’s the perfect Christmas colors, haha! I love your adventurous side with these! I’m also in love with that syrup pour shot over the blueberries. Beautiful!
This is so interesting that you both have strong feelings about the cooked avocado thing because I find the flavor so subtle there is no way to hate it. Huh, never would’ve guessed it. I made those avocado muffins a while back (which is partly where this idea came from) and my mom keeps asking me to make them again even though she “hates avocado”. Clearly tastebuds are all over the map when it comes to avocado baking. I know right, needed to coordinate my green pancaking better with the holidays instead of smack in the middle of pumpkin season lol. And thank you for the kind words, maple syrup pour shots are one of my favorite things to shoot 🙂
I’m an 11! 😉 I love that you didn’t use banana…because the largest person I have to feed (i.e. my hubby) does not love bananas in baked goods and I use them all the time! These would make a super fun Christmas breakfast with some red tossed in there! YUM!
Omg I love that idea! Either pomegranate or some very out of season strawberries…or red and white sprinkles because at Christmas sprinkles for breakfast is totally normal 🙂 Hehe thank you for the off the charts rating. My mom is a banana hater as well, and even though she hates avocado raw is quite a fan of it in baked stuff–you really don’t taste it!
Has anyone made these? Mine turned out awful and I don’t know what I did wrong. They stuck to my nonstick pan even though I heavily coated it with oil. They tasted so strongly of avocado. I also couldn’t get them to be a blendable consistency even after doubling the amount of liquid. I’m not a picky eater but these were horrendous.
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So sorry to hear that. I’ve gotten lots of remakes and good feedback on them on IG without issues, which flour did you go with? And how ripe was your avocado? Let me know and maybe I can help figure out what the issue was 🙂
I did see the amazing IG pics which is how I even found you. I used a very ripe avocado and the almond flour +tapioca. I also followed the recommendation to cook longer over a low heat but even so the outside turned brown while the inside remained uncooked. I guess I’m just not a cooked avocado person.
I didn’t realize how divisive the avocado in baked goods thing could be, I’ve had a couple blogger friends mention how they hate the taste of cooked avocado but personally I find it really subtle and non-offensive. Sorry to waster your avocados!
Yes I made them and they were awful, just a sticky mess. I added a egg and more milk then they worked, also I cook them on med for 3 min turn over then cook on low with a lid on and they worked soft and fluffy on the inside
I had a hard time too. I think the oat flour absorbed the liquid (I ground up oats to make my own flour). My did not cook through and tasted very eggy. I am guessing that is the avocado. My barter also was not pourable but was super thick.
I am a bit bummed by it but I think if egg flavor doesn’t bother you, these taste good (although they aren’t cooking right).
I initially cooked them with coconut oil in the pan — that didn’t help. I cooked them without oil in my same non- stick and added a little more nut milk — one side looked good but the side was bumpy and the pancake was flat and not cooked thru. Then I added more nut milk and it was finally pourable batter — stayed thick but didn’t cook through in the middle.
In fairness, I did use agave instead of maple syrup and apple cider vinegar instead of lemon juice. Maybe that is why mine came out the way it did.
Ultimately, I like the flavor (minus the egg flavor). It reminds me of French toast.
Any helpful tips would be much appreciated! 🙂
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I’d do the oat flour version for sure! I love these pancakes…my kids would probably be skeptical when they saw green pancakes, thinking I added veggies tot he mix, but they look amazin! And that topping! I’ve never even thought of using avocado in pancakes before! We go through so many a week and buy tons of avocado that i need to try this sometime!
★★★★★
I’m sure your kids are actually on the less skeptical side compared to most with all the delicious veggie dishes you make, but yeah these probably aren’t the best ones for kids…unless you added chocolate of course because that can cover all ingredient secrets 🙂 Thanks for reading and catching up, always appreciate it Anjali!
Do you think these would freeze and reheat?
So I personally don’t love reheated pancakes/waffles, the texture is just never the same in my opinion, but you could give it a shot! If you freeze homemade pancakes often and don’t mind the texture then these would be no different 🙂
Hi there. My name is Sarah B
I tryed to make these just the other day.
I flowed all of your instructions
But for some reason for me they didn’t
Turn out and I don’t know where I went
Wrong?
Please help.
If you can e mail me back that would be
Great. My e mail is tweedledee5@bigpond.com
Hi Sarah! I am so sorry to hear that, what was the issue? Not cooked through properly? Not fluffy enough? Let me know and I’d be happy to try and help troubleshoot 🙂
Made these with oat flour. It turned out really yummy! I’m trying your banana nut cookie recipe next. I’m sure they’ll be just as delicious!
★★★★★
I’m so happy you liked them! The avocado may seem odd but it actually makes them so yummy, right? Oooh yay! I have bananas ripening right now for more of those so I hope you love them too 🙂 Happy weekend!
I made these today and the first dollop was awful, hard to turn so I added a egg and more milk to make a proper batter not so thick, they worked out beautifully and my hubby ate them before I could take a pic, he had them with sliced banana and a dollop of yogurt, much better this way
I am glad you improvised with the egg addition and they turned out well! Ha well happily devoured is better than photographed anyways😋 Thanks for the feedback Carolann!
Hey Natalie! Is it really 1 tbsp of baking powder or could that be a typo? Seems like a big ratio to the flour no?
Thanks!
Alex
It is really 1 tablespoon, yes, but if that amount worries you you could reduce to 2 tsps instead 🙂
my new favorite pancakes!! i used to always do a banana oat pancake recipe, but i found myself without bananas and with a lot of ripe avocados so i stumbled upon this amazing recipe and voila it hooked! thank you so much for opening up my world to avocado pancakes 😋
I am so happy you gave these a try and they turned out so well! The color/concept can turn some people off, but it works so well right?! Thanks for the feedback Makayla and enjoy many more stacks to come🥞🤗
Hi! Just tried this recipe and it is delicious, but the pancakes seem to be under cooked no matter how much time I left them cooking. Is this normal?
Nope, not normal! Which type of flour did you use? And did you cook them on low heat? That’s usually the trick to getting the middle to cook through 🙂
I just made them and they are amazing! I will definitely make them again. Thank you for sharing Such a delicious recipe with us.
A quick note to the person who is going to make them, make sure the pan is hot before scoping the mixture on it. I was impatient and it didn’t cook well. But once the pan got hot, they were perfect.
I am soooooo happy you liked them Ghada!! And I appreciate your tip too😊