Avocado pancakes offer a refreshing departure from traditional recipes, blending the lush creaminess of ripe avocado with the natural sweetness of banana. This harmonious pairing results in a tender, fluffy stack that’s not only plant-based but irresistibly flavorful. Whether enjoyed for a lazy weekend brunch or a quick weekday treat, these pancakes bring comfort and nourishment to the table with minimal effort.
Ingredients Overview
The secret to perfect avocado pancakes lies in a carefully selected set of simple ingredients, each contributing a unique texture and flavor note. Whole wheat flour provides a wholesome, nutty foundation while baking powder guarantees a delicate rise. A touch of cane sugar or coconut sugar adds just the right whisper of sweetness without overpowering the natural flavors.
Avocado, mashed to velvety perfection, enriches the batter with its buttery consistency, while banana enhances it with moistness and subtle tropical undertones. Non-dairy milk, like soy milk, helps blend the mixture into a smooth, pourable batter, ensuring the pancakes cook evenly and maintain a light crumb.
Key pantry staples for fluffy and flavorful pancakes
Whole wheat flour, baking powder, and a mild sweetener are essential pantry companions for creating pancakes that are both flavorful and texturally sublime. The choice of whole wheat flour imparts an earthy richness and boosts the nutritional profile.
Choosing the right avocado and banana for best texture
Select an avocado that yields slightly to gentle pressure — a sign of perfect ripeness — ensuring it will mash easily without lumps. The banana should be ripe, speckled with brown spots, offering both sweetness and moisture essential for tender pancakes.
Best non-dairy milk options to use
While soy milk is preferred for its neutral taste and creamy consistency, almond milk, oat milk, or cashew milk also make excellent alternatives. Choose unsweetened varieties to maintain control over the sweetness of the final dish.
Step-by-Step Preparation Guide
Preparing the wet ingredients: achieving the perfect mash
Begin by mashing the avocado and banana thoroughly in a medium bowl, creating a smooth, cohesive mixture. Any lingering chunks can lead to uneven pockets in the cooked pancakes, so a fine, lump-free mash is key.
Combining dry ingredients: ensuring an even blend
In a separate bowl, whisk together the whole wheat flour, baking powder, and sugar. Uniform distribution of the leavening agent is crucial for ensuring that each pancake rises evenly and achieves a soft, fluffy interior.
Mixing tips: how to avoid overworking the batter
When combining the wet and dry ingredients, fold gently just until the flour disappears. Overmixing can develop the gluten in the flour, resulting in dense, chewy pancakes rather than the tender, airy ones desired.
Cooking techniques: griddle temperature and timing for golden perfection
Preheat the griddle over medium heat until a droplet of water sizzles on contact. Ladle the batter onto the hot surface, aiming for uniform 4-inch rounds. Cook each pancake for 4 to 5 minutes, allowing the edges to turn crisp and golden.
Flipping made easy: signs your pancake is ready to turn
Watch for bubbles forming across the surface and the edges appearing set — visual cues that the pancake is ready to be flipped. Use a wide, thin spatula for an easy, clean turn, and cook for an additional few minutes until both sides are beautifully golden and cooked through.
Recipe Tips & Frequently Asked Questions
How to achieve consistently fluffy pancakes every time:
Use fresh baking powder and avoid flattening the batter by overmixing.
Adjusting batter consistency for thinner or thicker pancakes:
Add a splash more non-dairy milk for thinner pancakes, or a spoonful of flour for a thicker batter.
Common mistakes to avoid when making avocado pancakes:
Overripe avocados can cause an unpleasant bitterness; ensure your griddle is adequately heated before pouring the batter.
Storage and reheating advice for leftovers:
Cool completely before storing in an airtight container; reheat gently in a skillet or toaster for best texture.
Can I use dairy milk instead of non-dairy milk?
Yes, if dairy fits your diet, whole milk or low-fat milk can be used without issue.
How ripe should the avocado and banana be?
Both should be ripe but not overripe; the avocado should be creamy and the banana sweet with brown speckles.
Can I freeze these pancakes for meal prep?
Absolutely; separate with parchment paper and store in a freezer-safe bag for up to two months.
Why are my pancakes too dense or flat?
Overmixing or expired baking powder are common culprits; mix gently and check the freshness of your leavening agents.
What to Serve With This Recipe
These avocado pancakes serve as a versatile canvas for a variety of toppings and sides. Drizzle them with maple syrup or top them with a scatter of fresh berries for a classic pairing. A dollop of coconut yogurt and a handful of granola can add texture and tang, while a swirl of almond butter introduces a rich, nutty contrast.
Pair the pancakes with a vibrant smoothie bowl or a simple fruit salad to complement their delicate sweetness. For beverages, consider a cold brew coffee or a steaming mug of matcha latte, each offering a distinctive bitterness that balances the sweet, mellow flavors of the pancakes.
Variations and Substitutions
For a gluten-free adaptation, replace the whole wheat flour with a gluten-free blend designed for baking. Coconut sugar can easily replace cane sugar for those seeking a less refined option. Elevate the batter by folding in fresh blueberries, chopped walnuts, or mini dark chocolate chips, transforming the basic recipe into a decadent breakfast experience.
Avocado pancakes bring a creative, nourishing twist to the breakfast table, combining simplicity with a hint of indulgence. With their soft, fluffy texture and balanced flavors, they promise a satisfying start to any day — easy to prepare, endlessly adaptable, and utterly delightful.
Ingredients
120 grams whole wheat flour (approximately 1 cup)
2 teaspoons baking powder
1 tablespoon cane sugar or coconut sugar
½ ripe avocado, mashed
⅓ cup mashed banana (about 1 medium banana)
1 cup soy milk or preferred non-dairy milk
Instructions
Begin by setting your griddle over medium heat, allowing it to warm gradually. In a medium-sized mixing bowl, mash the banana along with the avocado until smooth. Pour in the soy milk and stir well to combine the wet ingredients.
Sprinkle in the flour, sugar, and baking powder. Gently fold the mixture together, taking care not to overwork the batter to maintain a tender texture.
Using a ladle, portion the batter onto the preheated griddle, shaping each pancake to roughly 4 inches in diameter. Cook for about 4 to 5 minutes, or until the edges appear crisp and golden and bubbles form across the surface. Flip the pancakes carefully and continue cooking until they are fully set and cooked through.
Serve warm, paired with your favorite toppings or syrup for a delightful, plant-based breakfast.
Avocado Pancakes Recipe
Ingredients
- 120 grams whole wheat flour approximately 1 cup
- 2 teaspoons baking powder
- 1 tablespoon cane sugar or coconut sugar
- ½ ripe avocado mashed
- ⅓ cup mashed banana about 1 medium banana
- 1 cup soy milk or preferred non-dairy milk
Instructions
- Begin by setting your griddle over medium heat, allowing it to warm gradually. In a medium-sized mixing bowl, mash the banana along with the avocado until smooth. Pour in the soy milk and stir well to combine the wet ingredients.
- Sprinkle in the flour, sugar, and baking powder. Gently fold the mixture together, taking care not to overwork the batter to maintain a tender texture.
- Using a ladle, portion the batter onto the preheated griddle, shaping each pancake to roughly 4 inches in diameter. Cook for about 4 to 5 minutes, or until the edges appear crisp and golden and bubbles form across the surface. Flip the pancakes carefully and continue cooking until they are fully set and cooked through.
- Serve warm, paired with your favorite toppings or syrup for a delightful, plant-based breakfast.
