These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.

Anyone see the new Ghostbusters? If you haven’t, don’t. I saw it at the drive-in a month or so ago.

1. Trunks are not comfortable enough to sit in for 2 hours. I now almost feel bad for subjecting Ginger to such a fate on all the long car rides we’ve taken in the past.

*This post is sponsored by California Avocados
These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.

2. Cars these days are too smart for drive-ins. First, there was the issue of figuring out how to turn the interior lights off because the trunk was open the whole time. Took about 30 minutes and some googling on the phone, but we finally figured that one out. Then, there was the issue of the radio shutting off every 20 minutes when it’s in “accessory” mode because of this whole new phenomenon of a push button start rather than a simple key. That one couldn’t be avoided and resulted in getting out of the trunk, walking to the front and cycling through the push button start options 8 times during the movie.

3. Sorry, yay female power and all but, an all-woman cast for a remake of a movie that had none as the leading roles originally just doesn’t work.

Moral of the story, wait for it on Netflix and bring your beater to the drive-in.

Waiting for the connection to these blueberry avocado pancakes?

Their color is making me think of the ghost goo/slime stuff from the movie. Bit of a tangent to get here, sorry.

Blueberry Avocado Pancakes made with ripe California Avocados are the perfect start to the day.
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As California Avocado season winds down, I wanted to think of one last recipe that uses these amazing little green goodies in a unique way.

A creamy, thick stack of avocado pancakes bursting with summer fresh blueberries seemed perfect.

The avocado pancake recipe itself is pretty basic and can be easily adapted to gluten free using a simple swap of a gluten free all-purpose flour blend.

I’ve never been a light, airy pancake person. I much prefer a thick, hearty and almost dense stack (I want to feel like I’m getting a good bang for my carb buck with each bite!) piled high on my plate so if that’s your thing too, these will definitely satisfy (and make sure to check out these coconut ricotta pancakes & Sourdough Pancakes too because they’ll be right up your alley).

You can also try these pineapple buckwheat pancakes, these cinnamon raisin oat bran pancakes or, for a more a high protein pancake – try these perfect protein pancakes or their pumpkin counterpart – pumpkin protein pancakes!

These blueberry avocado pancakes are packed with healthy fats (and that lovely green color to prove it!) and a really nice balance of savory and sweet in each bite. 

If you want to try another way to bake with avocados, don’t miss these avocado muffins either!

Blueberry Avocado Pancakes are thick, decadent and perfect with a poached egg on top.

Top with a poached (or fried) egg for some added protein and I’d say this is one heck of a way to round out California Avocado season!

Other avocado recipes from this season:

Asian steak stuffed grilled avocados
Chocolate coconut avocado ice cream
No bake lime avocado tart
Avocado pineapple smoothie bowl
Tuna sushi bowl with avocado wasabi dressing

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4.61 from 130 votes

Blueberry Avocado Pancakes

Servings: 2 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.

Ingredients 

  • 1 cup all-purpose flour, or gluten-free blend
  • 1 1/2 tablespoons sugar, any kind
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 ripe California avocado, mashed
  • 3/4 cup milk, dairy, nut milk, etc.
  • 1 egg
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries
  • butter for the pan
  • 2 eggs, poached or fried

Instructions 

  • Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
  • Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
  • Add the avocado mixture to the flour mixture and stir until just combined.
  • Place a bit of butter in a large skillet or griddle over medium heat.
  • Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.
  • Divide pancakes into two stacks and top each with a poached or fried egg.

Nutrition

Serving: 1SERVINGCalories: 717kcalCarbohydrates: 77gProtein: 21gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 19gCholesterol: 302mgSodium: 981mgFiber: 9gSugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating




31 Comments

  1. 2 stars
    Made the recipe as written and tested one pancake, was a mushy mess in the middle. I turned my heat down to low and cooked them double the time and this helped the centre. I also think less fruit next time would help. My toddler still liked them but they weren’t a great pancake texture texture

  2. It’s quite a shame when people rate a recipe 5 stars by the photos or because it “sounds amazing” because it throws off legitimate questions and comments about the recipe. This definitely was the case here. If you read through all the comments, you’ll find that those who actually tried to make these pancakes were sorely disappointed.

    Long story short, this recipe doesn’t work well. You will not achieve the fluffy light green pancakes pictured at the top. If you’re like me and have already started whipping up your ingredients only to read the actual comments, try these modifications before getting discouraged:

    (1) Add an extra 1/2 cup flour and extra 1 teaspoon baking powder to your batter.
    (2) Limit your fruit add-ins; these only add moisture.
    (3) Keep your pancake dollops small
    (4) Gently flatten out your pancakes after you flip them over
    (5) Let them cool slightly before eating them – the heat makes them more wet and sloppy

    They were still a mess, but at least I had solid food and didn’t waste precious ingredients.

    1. @Mollie,
      Thanks so much! This literally saved my pancakes. With the original recipe my pancakes were mushy and not edible. I used tapioca flour and substituted the coconut oil for applesauce. When i added the extra 1/2 cup of flour i used all purpose flour. The texture was a little chewier then i Wouldve liked but it was edible. I also made them small and that helped. The original recipe may need some tweaking. Thanks again!

  3. For those who reported it not cooking all the way through, consider using less avocado and cook on oven grill set to 375. I also added the blueberries to the batter after mixing the liquid and solids together. Also consider pouring as thin a layer on the grill instead of thick pancakes so there’s less to cook inside.

  4. I had the same problem others had – my pancakes were just too mushy on the inside. I like the idea of these pancakes, and I think blueberry and avocado go nicely together, but these just didn’t work out for me.