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Avocado pancakes on a plate next to sliced avocadoes.
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Avocado Pancakes

These fluffy and rich pancakes use avocado in lieu of butter and complementary flavors like lime, honey, and cornmeal. They're a healthy, lightly sweetened breakfast for the whole family!
Course Breakfast
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 128kcal
Author Lizzie Streit, MS, RDN

Equipment

  • Griddle or skillet

Ingredients

  • ¼ cup mashed avocado from about ½ large avocado; more for serving
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons honey more for serving, or sub maple syrup
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • ½ teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all purpose flour
  • ½ cup medium grind cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Olive oil for cooking, or other oil of choice
US Customary - Metric

Instructions

  • In a large mixing bowl, whisk together the mashed avocado, eggs, milk, honey, lime zest and juice, and vanilla.
  • In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add to the bowl with the wet ingredients and stir until just combined. Be careful not to over mix the batter.
  • Warm a griddle or skillet over medium heat. Grease with a small amount of olive oil and lower heat to medium-low. Using a ¼-cup scoop, pour the pancake batter onto the warmed and oiled griddle or skillet. Pour as many pancakes as will fit.
  • Cook for 1 to 2 minutes on each side over medium-low heat until golden brown. Repeat until you use all the batter and have about 10 pancakes.
  • Enjoy warm with toppings of choice: diced avocado, honey or maple syrup, butter, or fresh fruit.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • If serving to babies under 1 or young kids, omit the honey. You can replace it with maple syrup or sugar if desired or just omit it entirely.
  • Keep leftovers in an airtight container in the fridge for up to 3 to 5 days or in the freezer for up to 3 months. If freezing, store in a single layer instead of stacked on top of each other to prevent sticking. Or use parchment or wax paper in between the pancakes to keep them from sticking.
  • Reheat in the toaster for 1 to 3 minutes until warmed to your liking.

Nutrition

Serving: 1pancake | Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 142mg | Potassium: 198mg | Fiber: 2g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg