Avocado Pancakes


  • 1 avocado, pit and skin removed, roughly mashed
  • 125ml unsweetened almond milk
  • 130g all-purpose flour
  • 2 free-range eggs
  • 1 banana (any will do, but the riper the better)
  • 2 tsp. baking powder
  • A pinch of salt
  • Vegetable oil
  • Toppings (optional): avocado or mango roses, blueberries, pomegranate seeds, kiwi slices, banana slices, coconut chips.
  • Maple syrup


  1. In a food processor or blender mix the avocado, milk, flour, eggs, banana, baking powder and a pinch of salt together thoroughly. If necessary, stop throughout and scrape down the sides of the bowl with a rubber spatula.
  2. Heat a large non-stick or cast iron skillet over medium heat. Add the vegetable oil a few drops at a time until it coats the entire surface.
  3. For each pancake, spoon ±3–4tbsp. of batter into the skillet, using the back of the spoon to spread the batter into a circle.
  4. Cook until golden brown on the bottom. Flip to cook on the other side until brown. Repeat this process with the rest of the batter.
  5. Stack and serve with your favorite fruit and toppings (including more avocado, of course!).If desired, drizzle with maple syrup. Serving variation: cut the pancake into an ice cream cone shape and serve with fresh fruit in the shape of an ice cream scoop.