
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.
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
Serve
- 80 ml maple syrup
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.
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
Audrey says
Hi Georgia, I am curious what a good substitute option would be for the Thermomix? I would love to try this recipe, but I do not have one of these (and lets be honest I don’t want to drop 1000+ for pancakes). Let me know what might work 🙂
Georgia Harding says
The recipe has a regular method too (first line). Any blender or stick blender (anything that can puree) will do the trick Audrey G x
Cathie says
These were delicious! Popping the leftovers in Mr 6 lunchbox tomorrow, keen to get his feedback
Georgia Harding says
So glad you enjoyed them Cathie, cheers for the 5 stars G x
Helen says
Hi. FYI The favourite gluten free flours link doesn’t work 🙁
Georgia Harding says
Thanks, will fix that x
Elena says
Hello!
I would like to try this, but after throwing away one too many horrid brown avocados, I started buying bags of frozen chunks.
Could I ask if you have at least a vague idea of how much the flesh of a medium avocado weighs?
Many thanks!
Georgia Harding says
I’m guessing Elena but I’d work to around 50g G x
Elena says
Thank you! I’ll give it a go
[email protected] says
Not sure what we did wrong here? After reading all the rave reviews, we made these today. My 14 year old son and I tried them. They were so awful, they actually went in the bin. Please explain what I might of done different to everyone else for them to taste so bad. I followed the recipe to the t.
Well Nourished Team says
Hi, really sorry they were not to your liking. If you are sure you followed the recipe exactly it may have come down to one of your ingredients used.