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Avocado Pancakes

  • Yield: 4 pancakes 1x


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


  • 1/2 of a ripe avocado (about 60g)
  • 1/2 (120g) cup non-dairy milk
  • 1 tbsp lemon juice
  • 12 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))


  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!


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.