Blueberry Avocado Pancakes

4.61 from 130 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: avocado pancakes, blueberry avocado pancakes, gluten-free avocado pancakes

Servings: servings

Author: Gina Matsoukas

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