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Healthy Blueberry Avocado Pancakes

Blueberry Avocado Pancakes

Have you ever had Blueberry Avocado Pancakes? Well, you are in for a treat! Blueberries and avocados are both nutrient-dense superfoods that taste incredible and provide the best flavor combination! These fluffy, nutritious pancakes are the ultimate breakfast meal!
5 from 3 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 455kcal
Author: Capri Lilly


  • 1 cup Non-Dairy Milk
  • 1 1/2 cup All-Purpose Gluten-Free Flour (can sub regular flour)
  • 1 Egg
  • 1 ripe California avocado, mashed (small)
  • 1 tbsp Coconut Oil, melted
  • 1 tbsp Maple Syrup (or Date Syrup)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1/2 cup Fresh Blueberries
  • butter for the pan


  • In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
  • In a food processor or blender, add the avocado, non-dairy milk, vanilla extract, and maple syrup. Blend until smooth.
  • Add the wet ingredients to the dry ingredients, including the eggs and melted coconut oil. Stir until fully combined.
  • In a large non-stick skillet over medium-low heat, pour 1/4 cup of the pancake batter into the skillet. Use the back of the measuring cup or ladle to smooth the batter into a circle. Top the batter with a few blueberries, then cook until bubbles start to form in the batter and the pancake is golden underneath, about 3-5 minutes.
  • Flip the pancake and cook the other side for about 2-3 minutes, or until golden. Repeat with the remaining batter
  • Enjoy the pancakes with butter, coconut yogurt, maple syrup, and more fresh blueberries.


Calories: 455kcal