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.

Olivia Taylor
Source:, May 2019


Recipe Summary

35 mins
35 mins


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; protein 5.4g 11% DV; carbohydrates 43.3g 14% DV; exchange other carbs 3; dietary fiber 8g 32% DV; sugars 6.6g; fat 6.9g 11% DV; saturated fat 0.6g 3% DV; vitamin a iu 152.6IU 3% DV; vitamin c 2.5mg 4% DV; folate 18.8mcg 5% DV; calcium 245.3mg 25% DV; iron 2.1mg 11% DV; magnesium 22.2mg 8% DV; potassium 369.6mg 10% DV; sodium 374mg 15% DV; thiamin 0.1mg 8% DV; added sugar 6g.