Avocado Pancakes

by Agata
6 Pieces
10 min

How does a 10 minute, 3 ingredient healthy breakfast sound? Good? I hope, because not only is this insanely easy to prepare, it's also mind-blowingly good (if I'm allowed to say that about my own recipe!)

The story behind making this breakfast is not all that fascinating, unfortunately, as it simply came to me when I woke up one morning at a hotel I was staying at. I had an avocado collaboration with some of the fellow foodies at instagram (feel free to check the plantbasedavolove hashtag for all the other delicious creations!) and couldn't think of anything creative to make for it. Then I had a dream about pancakes, because normal dreams are apparently overrated, and when I woke up I thought avocado pancakes could be a thing. As I went over to the kitchen to make them, I noticed that the hotel coffee machine had some white chocolate-blueberry coffee capsules, and hence the idea for the toppings. Fascinating, I know, but oh-so-delicious!

Of course, if you would like to make this fully plant-based, I do think that vegan white chocolate would work just the same. Unfortunately, I have not found it at the local store and didn't get the opportunity to try it out.

When making pancakes with avocado, the product is a lot more wet and fudgy than that made with traditional ingredients, but don't get discouraged - it is definitely done, and there's nothing in there that could be undercooked anyway!

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Recipe details
  • 6  Pieces
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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For the pancakes
  • 1 avocado
  • 120g (1 cup) all purpose flour
  • 160-180ml (3/4 cup) soy milk
For the toppings
  • 50g (1/2 cup) white chocolate
  • Fresh blueberries
For the pancakes
In a medium bowl, mash the avocado with a fork or a hand blender
Add in the flour and mix well, adding the milk gradually until you reach pourable consistency (the amount will depend on the avocado you use, mine was about 150g, peeled and mashed)
Heat up a non-stick pan on medium-small heat, and spoon the mixture onto it, a bit at a time. I got 6 pancakes out of this mixture. You do not need any butter or oil for frying, as avocado in itself is very fatty. The pancakes don't stick at all and are very easy to work with!
Fry for about 3-5 minutes on either side
For the toppings
Melt the chocolate over a water bath*
Pour the chocolate over the pancakes, top with blueberries, and enjoy!
  • For the water bath: Place a bit of water in a pot, boil it, and place another smaller pot (or a heatproof bowl) over it, so that it doesn't touch the water below Break the chocolate into pieces and place in the smaller pot - stir continuously until melted
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  • Heidi Wade Richards Heidi Wade Richards on Aug 29, 2020

    I tried it, but while the outside cooks and the middle gets hot, it's still like eating quacamole on the inside and the pancake just fell (slid) apart. It tastes fine, but I didn't care for the texture. I even kept adding more flour and milk to dilute the avocado but it really didn't make much of a difference. It's too bad too because I've seen brownie and cake recipes using avocado for moisture and as a fat substitute and heard good things about them, but this just didn't work out for me. Any idea what I could have done wrong or is that really how the texture should be?

    • See 1 previous
    • Agata Agata on Aug 31, 2020

      Hi Heidi, I'm sorry to hear it didn't work out for you!

      I'm not sure whether something went wrong or not - the middle definitely stays fairly wet and guacamole-like, but for me it keeps together really well and doesn't fall apart at all. But overall I think it is how the texture should be, you did everything right just didn't like it! :)

      I've never actually tried using avocado in brownies in cakes, always meant to, so I'm not sure if it would be the same it that case or not. I have tried using it in flatbreads and it was very similar (not guacamole-like, but definitely very moist on the inside).

      As to your pancakes being more green than in the photo, it could just be the lighting on the picture, although mine don't usually come out super green. Maybe it depends on the type and size of avocado, flour, and milk used, but I can't be sure :)