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:, May 2019

Olivia Taylor


Ingredient Checklist


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

  • 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; 0.6 g saturated fat; 374 mg sodium. 370 mg potassium; 43.3 g carbohydrates; 8 g fiber; 7 g sugar; 5.4 g protein; 153 IU vitamin a iu; 3 mg vitamin c; 19 mcg folate; 245 mg calcium; 2 mg iron; 22 mg magnesium; 6 g added sugar;