Avocado Pancakes

Avocado Pancakes

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From: EatingWell.com, May 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons flaxseed meal
  • 5 tablespoons water
  • 1 cup unsweetened almond milk
  • ⅓ cup mashed ripe avocado
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon spirulina powder (optional)
  • 1⅓ cups gluten-free all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon canola oil
  • Blueberries (optional)


  • Prep

  • Ready In

  1. Place flaxseed meal in a small bowl. Add water and stir well. Let stand for 5 minutes.
  2. 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.
  3. Whisk flour and baking powder in a medium bowl; fold into the avocado mixture.
  4. 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 ¼ cup of batter for each pancake; gently spread into 3½-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 information

  • Serving size: 3 pancakes
  • Per serving: 258 calories; 7 g fat(1 g sat); 8 g fiber; 43 g carbohydrates; 5 g protein; 19 mcg folate; 0 cholesterol; 7 g sugars; 6 g added sugars; 153 IU vitamin A; 3 mg vitamin C; 245 mg calcium; 2 mg iron; 374 mg sodium; 370 mg potassium
  • Nutrition Bonus: Calcium (24% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ fat, ½ other carbohydrate

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