These Avocado Blueberry Pancakes are my latest recipe to feature on JamieOliver.com. I was asked to put a twist on Jamie’s simple One Cup Blueberry Pancakes – something simple to whip up for a fast, healthy breakfast or snack.
These have become my families favourite pancake which I’m glad about because they are super nutritious and really quick and easy to make. Even though they are not overly keen on avocado, they agree it adds a lovely texture to these pancakes.
These Avocado Blueberry Pancakes are completely sugar-free, sweetened only with the maple syrup to serve. If you feel this will be a problem for kids used to sweetener in pancakes, feel free to add a couple for tablespoons of coconut sugar or rapadura to the pancake batter (with the wet ingredients).
Health benefits
Avocado has a unique nutrition profile if you take into consideration the fact that it contains a range of vitamins and minerals (such as vitamin K, vitamin E, B-vitamins, potassium) as well as being a rich source of monounsaturated fats. The blueberries contribute protective antioxidants as well as having a pretty fabulous nutrient profile also.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Avocado Blueberry Pancakes
Ingredients
- ½ tsp ground cinnamon
- 1 avocado/s -medium sized
- 180 ml milk (¾ cup) cow or coconut
- 1 tbsp butter, ghee or macadamia oil
- 1 free-range or organic egg/s (see egg-free below)
- ½ tsp vanilla -powder, essence or paste
- 115 g wholemeal spelt flour (1 cup) see GF below
- 1 tsp bicarbonate of soda
- ½ tsp sea salt
- 50 g blueberries (½ cup) fresh or frozen
- 2 tbsp butter, ghee or macadamia oil
Method
- In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. Thermomix 30 second, speed 5.
- Add the spelt flour, baking soda and sea salt and mix until just combined. Thermomix 10 seconds, flour symbol.
- Lastly fold in the blueberries.
- Heat the fat in a cast iron or non-stick pan over a moderate heat.
- Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown.
- Carefully flip and serve hot with maple syrup.
Store
- Store in an airtight container in the fridge.
Variations
Gluten-free
Substitute the spelt for a good quality gluten-free flour. Click HERE for my favourite GF flour.Dairy-free
Choose coconut milk and macadamia oil for your fat.Egg-free
Replace the egg with chia egg or aquafaba. I've had lots of feedback that this works a treat.Fructose friendly
Don't add any extra sugar to the batter and serve with rice malt syrup instead of maple syrup.Vegan
Combine the dairy and egg-free variations.I'd love to hear how you like this recipe. Post your comments and questions in the comments below.
Deb dunt says
Georgia, would buttermilk work ok in this recipe? I usually add 1 tbsp unrefined sugar to the mixture when I make buckwheat pancakes. Would the sugar work in your recipe too?
Georgia Harding says
Hi Deb yes on both fronts – I’ve obviously not tested it but I can’t see why not G x
Rosie says
We love these quick & easy pancakes! Thank you…
Georgia Harding says
You’re very welcome Rosie. Thanks for your comment and for adding a star rating. G x
Rowena says
Yum! My son loves these, thanks Georgia! I’ve also made them with grated apple instead of blueberries and he has them cold with non sweetened chia jam as a childcare snack. Another winner!
Georgia Harding says
So pleased you both love them Rowena and thanks for sharing your version, great to know they are delicious with apple too (thanks for the rating too) G x
Monica says
These are great! I don’t feel any guilt serving these up to the kids?
Georgia Harding says
Ha ha, perhaps I should have called them Guilt free pancakes! Enjoy Gx
Belinda says
Pancakes are a regular request in our house and I’m always on the lookout for healthier options that are tasty enough to please everyone… These have hit the spot! Thanks for another cracking recipe Georgia ?
Georgia Harding says
Ah fabulous Belinda. So glad they were a hit. Thanks for your feedback and for rating the recipe too G x
Corinne says
Hi I’ve just recently discovered you’re fantastic website. Can we freeze these pancakes?
Georgia Harding says
Hi Corrine. You’re welcome. I actually haven’t tried freezing these but I’d guess they’d be fine. I often freeze pancakes and reheat them in the sandwich press so they get a bit crisp on the outside G x
Aneta says
Hi Georgia! What kind of non stick pan do you use for your pancakes and wraps ( from your lunchbox ebook)? Thanks
Georgia Harding says
Hi Aneta
I cook mine on the Solidteknics crepe pan which you can see here – it’s the safest most stunning pan, actually their whole range is fantastic and I love that it lasts a lifetime https://t.cfjump.com/15188/t/14846?Url=https%3a%2f%2fwww.biome.com.au%2f684_solidteknics Hope this helps G x
Aneta says
Thank you Georgia
Ingrid Albert says
Hi, I was wondering if you can make the pancake mix the night before and leave in fridge ?
Georgia Harding says
Hi Ingrid, I haven’t tried, I’d just be worried the avo would oxidise to much is all. But let me know if you do try it how it goes G x