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


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

3 pancakes
258 calories; protein 5.4g; carbohydrates 43.3g; dietary fiber 8g; sugars 6.6g; fat 6.9g; saturated fat 0.6g; vitamin a iu 152.6IU; vitamin c 2.5mg; folate 18.8mcg; calcium 245.3mg; iron 2.1mg; magnesium 22.2mg; potassium 369.6mg; sodium 374mg; thiamin 0.1mg; added sugar 6g.

2 starch, 1 1/2 fat, 1/2 other carbohydrate