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vegan, breakfast, gluten-free, easy, oil-free, sweet · October 12, 2017

Vegan Avocado Pancakes

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Feeling breakfast adventurous? How about Avocado Pancakes made with oat or almond flour and tons of delicious fluffy sweet flavor despite their funky color!

Vegan Avocado Pancakes

On a scale of 1-10 how okay are you with green pancakes?

Vegan Avocado 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?

Vegan Avocado Pancakes

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?

Vegan Avocado Pancakes

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.

Vegan Avocado Pancakes

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.

Vegan Avocado Pancakes

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.

Vegan Avocado Pancakes

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!

Vegan Avocado Pancakes

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Avocado Pancakes

★★★★ 3.8 from 5 reviews
  • Yield: 4 pancakes 1x
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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

Scale
  • 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

  1. Add all the ingredients to a blender in the order listed. 
  2. Blend until well combined. Don’t over-blend. It should be very thick.
  3. Heat a non-stick pan over medium-low heat. 
  4. Scoop 1-2 spoonfuls of batter into the pan and spread into a circle, not too thin. 
  5. 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.
  6. Repeat until all the batter is used up.
  7. 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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In: vegan, breakfast, gluten-free, easy, oil-free, sweet · Tagged: blender, video, oat flour, dairy-free, egg-free, banana-free, grain-free, almond flour, paleo, no banana, avocado

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Comments

  1. marvelous.max says

    October 12, 2017 at 6:04 pm

    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

    Reply
    • Natalie says

      October 12, 2017 at 6:14 pm

      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!

      Reply
  2. Ela says

    October 12, 2017 at 9:02 pm

    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. 😀

    Reply
    • Natalie says

      October 13, 2017 at 7:56 am

      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 🙂

      Reply
      • Ela says

        October 13, 2017 at 10:24 am

        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 🙂

        Reply
  3. The Vegan 8 says

    October 14, 2017 at 1:00 am

    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!

    Reply
    • Natalie says

      October 14, 2017 at 10:49 am

      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 🙂

      Reply
  4. Laura says

    October 14, 2017 at 9:25 am

    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!

    Reply
    • Natalie says

      October 14, 2017 at 10:44 am

      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!

      Reply
  5. Shilps says

    October 17, 2017 at 1:16 pm

    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.

    ★

    Reply
    • Natalie says

      October 17, 2017 at 1:19 pm

      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 🙂

      Reply
      • Shilps says

        October 17, 2017 at 1:31 pm

        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.

        Reply
        • Natalie says

          October 17, 2017 at 7:10 pm

          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!

          Reply
    • Carolann forman says

      September 12, 2018 at 3:34 am

      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

      Reply
    • LaQuesha says

      April 4, 2020 at 5:45 pm

      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! 🙂

      ★★★

      Reply
  6. Anjali @ Vegetarian Gastronomy says

    October 25, 2017 at 1:40 am

    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!

    ★★★★★

    Reply
    • Natalie says

      October 25, 2017 at 10:15 am

      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!

      Reply
  7. Courtney says

    November 11, 2017 at 10:39 am

    Do you think these would freeze and reheat?

    Reply
    • Natalie says

      November 11, 2017 at 10:47 pm

      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 🙂

      Reply
  8. SARAH B says

    November 15, 2017 at 9:06 pm

    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 [email protected]

    Reply
    • Natalie says

      November 16, 2017 at 10:15 am

      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 🙂

      Reply
  9. Maria says

    January 20, 2018 at 9:34 am

    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!

    ★★★★★

    Reply
    • Natalie says

      January 20, 2018 at 9:44 am

      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!

      Reply
  10. Carolann says

    April 25, 2018 at 5:33 am

    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

    Reply
    • Natalie says

      April 25, 2018 at 7:53 am

      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!

      Reply
  11. Alex says

    December 19, 2018 at 6:39 pm

    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

    Reply
    • Natalie says

      December 20, 2018 at 3:19 am

      It is really 1 tablespoon, yes, but if that amount worries you you could reduce to 2 tsps instead 🙂

      Reply
  12. Makayla says

    March 13, 2019 at 8:26 pm

    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 😋

    Reply
    • Natalie says

      March 14, 2019 at 3:07 pm

      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🥞🤗

      Reply
  13. Thelma says

    May 4, 2019 at 10:59 am

    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?

    Reply
    • Natalie says

      May 4, 2019 at 11:15 am

      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 🙂

      Reply
  14. Ghada says

    February 24, 2021 at 1:40 am

    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.

    Reply
    • Natalie says

      February 24, 2021 at 8:13 am

      I am soooooo happy you liked them Ghada!! And I appreciate your tip too😊

      Reply
  15. Linda says

    January 21, 2022 at 3:44 pm

    Exquisite! An 11!! These are the ilk of a high-end bed-n-breakfast. Rich, flavorful in a wondrously subtle way, fun to eat something different yet healthy.

    Zero “cooked avocado” taste. Not a fan of warmed avocado, but the avocado blends so beautifully with all the other ingredients so the end product is a glorious, rich, flavorful pancake that beats any regular pancake hands down. Excellent recipe to use up extra avocadoes before they go bad! I actually make sure to have avocadoes on hand for this recipe AND for the avocado-matcha muffin recipe. Cannot live without avocado these days!

    I included a pure Japanese matcha powder. No distinct “matcha” flavor, but like I said… all the ingredients meld for an amazing breakfast treat.

    Used Bob’s Red Mill almond flour. Used my faithful workhorse Vitamix to blend all ingedients. Cooked in my Scan Pan AND on the griddle that came with my stove so I could get the whole batch done quicker. No sticky issues.

    I made smaller pancakes. Ended up with 9 total. Mine took about 5-6 min to cook on each side. I kept heat fairly low to avoid burning, based on prior reviews. I use a spoon coated in oil so the pancake batter wouldn’t stick to it. I’ve had issues with this batter, so now I always used oil-coated spoon to deliver batter from bowl to griddle. No oil needed for my ScanPan or for my griddle… No prob with pancakes sticking to either griddle or Scan Pan…

    My husband and I LOVED these protein-rich, relatively low-sugar beauties with Kauai coffee for brunch. Will make these again and again!

    Thank you, Natalie, for your creative recipes! SO delicious! We are hopelessly gf due to health issues… so it’s encouraging and refreshing to still be able to eat amazing food that’s unique, fun, killer-delicious, AND healthy!

    ★★★★★

    Reply
    • Natalie says

      January 22, 2022 at 7:44 am

      Linda! I am so so happy you and your husband loved these so much, and wow humongous thank you for all your thoughts and feedback💚 I loveeeee Kauai coffee too, that sounds like an absolutely idyllic start to a morning! Many thanks and I hope you keep enjoying the avo pancakes!

      Reply

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#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

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