Fluffy Avocado Pancakes for a Healthy, Delicious Start

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Delight in these Avocado Pancakes that are gluten-free, oil-free, and a nourishing breakfast option!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Healthy

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancakes

1 medium Avocado provides moisture and creaminess
2 tablespoons Lemon Juice preferably fresh juice
1 cup Old Fashioned Oats can substitute with oat flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Granulated Sugar or monk fruit sweetener as alternative
2 large Eggs can replace with flax eggs for vegan option

Serving Suggestions

to taste Maple Syrup or Honey for drizzling
to taste Nut Butter for spreading
to taste Fresh Fruit such as bananas or berries

Equipment

blender
Griddle or Frying Pan

Method

Step-by-Step Instructions

Blend the Ingredients: In a blender, combine avocado, lemon juice, oats, baking powder, baking soda, salt, sugar, and eggs. Blend until smooth.
Preheat the Cooking Surface: Preheat a lightly oiled griddle or frying pan over low to medium heat for about 5 minutes.
Pour the Batter: Pour about ⅓ cup of batter onto the griddle for each pancake. Spread gently if desired.
Flip the Pancake: Cook until the edges firm up and the bottom is golden brown. Flip and cook the other side.
Serve Fabulously: Transfer pancakes to a warm plate and top with maple syrup, nut butter, and fresh fruit.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use ripe avocados for maximum creaminess, and store leftovers in an airtight container.

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