Blender Avocado Pancakes (Made Under 10 minutes)

Out of all 3 meals, I’d say breakfast is the easiest meal to make healthy. I’m not outside working like when I have to eat lunch. I’m not tired or stressed out as I am with dinner.

That’s why I love this recipe, where

• It’s quick and easy (made in the blender)
• Can be made ahead
• Healthy
• Green
• and so Pretty

Ingredients used to make this

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Avocado – For this recipe, I would strongly recommend that you use a ripened avocado.
• Oatmeal – Oatmeal acts as a binder in this recipe. Plus it adds a satisfying chew! You can use old-fashioned (rolled) or quick-cooking oats, but I wouldn’t recommend using steel cut for this recipe. If you want to keep this strictly gluten-free (some oats are produced in the same facility as wheat), be sure to buy the one with the GF label like this one.
  • Update: you can also use whole wheat or white whole wheat flour instead of oats.
• Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
• Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
• Sugar – You can use any granulated sugar of choice, but I would recommend light colored sugars such as raw cane sugar, or monk fruit sweetener (for a lower carb, lower calorie option) since brown sugar / coconut sugars can affect the green color of the pancakes.
• Apple Cider Vinegar – lemon juice also works if you don’t have apple cider vinegar
• Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here .

More Avocado Recipes

Recipe Variations and Optional Add Ins for Avocado Pancakes:

• You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting. You can also add crumbled feta cheese, or shredded mozzarella cheese into the batter if you prefer a savory version.
• Vegan options- You can replace the 2 eggs with 2 Flax Eggs (2 Tbsp of ground flax stirred with 1/2 cup of water and set aside for 5 minutes). Note: the color won’t be as green as what you see in the photo if you decide on this sub.

What are some ways you can eat these?

• Plain and warm
• Drizzled with maple syrup, honey or chocolate syrup
• Savory, with salsa, guacamole, sour cream, shredded cheese, etc

How to Make this Pancake Recipe Healthier

• Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
• You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.

How to Store Avocado Pancakes

• It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days, and frozen up to 4 months. Defrost and pan-fry them again when you’re ready to eat them.

Final Tips

• Let the batter sit for 10-15 minutes after prep so that the oatmeal has time to absorb the liquid. This results in a softer textured pancake

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