These tasty and attractive avocado pancakes are both vegan and gluten-free. The optional spirulina powder--made from algae--enhances the green color and can be found at natural-foods stores, some grocery stores and online. But feel free to omit it; the pancakes taste just as good without it. Top stacks with your favorite berries for a healthy breakfast that'll brighten your day. Source: EatingWell.com, May 2019

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Ingredients

Directions

  • Place flaxseed meal in a small bowl. Add water and stir well. Let stand for 5 minutes.

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  • Place almond milk, avocado, sugar, lemon zest, vanilla, salt and spirulina (if using) in a blender; puree until completely smooth, about 1 minute. Transfer to a large bowl. Stir in the flaxseed mixture.

  • Whisk flour and baking powder in a medium bowl; fold into the avocado mixture.

  • Heat a large nonstick skillet or griddle over medium heat. Using a paper towel, spread a thin layer of canola oil in the pan. Use 1/4 cup of batter for each pancake; gently spread into 3 1/2-inch circles. Cook the pancakes until browned and cooked through, about 4 to 5 minutes per side. Repeat with the remaining batter. Serve with blueberries, if desired.

Nutrition Facts

258 calories; 6.9 g total fat; 374 mg sodium. 43.3 g carbohydrates; 5.4 g protein; Full Nutrition