Why You’ll Love These Blueberry Avocado Pancakes
If you’re looking for a breakfast recipe that’s both indulgent and nutritious, these Blueberry Avocado Pancakes are about to become your new favorite. Creamy avocado lends a rich, buttery texture without the need for heavy oils or butter in the batter, while fresh blueberries add bursts of juicy sweetness in every bite. Thick, fluffy, and just the right amount of sweet, these pancakes take breakfast to the next level especially when topped with a perfectly poached egg for that unbeatable sweet-and-savory combo.
Blueberry Avocado Pancakes Ingredients You’ll Need
- 1 cup all-purpose flour (or gluten-free blend for a gluten-free option)
- 1 ½ tablespoons sugar (any kind you prefer)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (adds a subtle warmth and depth)
- 1 ripe California avocado, mashed
- ¾ cup milk (dairy, almond, oat, or any milk of your choice)
- 1 egg
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla extract
- ½ cup fresh blueberries
- Butter (for cooking)
- 2 eggs, poached or fried (for topping)
Step-by-Step Instructions for Perfect Blueberry Avocado Pancakes
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. This creates the base for your fluffy pancakes and ensures even distribution of flavors.
2. Blend the Wet Ingredients
In a food processor, combine the mashed avocado, milk, egg, melted coconut oil, and vanilla extract. Process until smooth and creamy this blend is what makes these pancakes uniquely rich and tender.
3. Combine Wet and Dry
Add the avocado mixture to the flour mixture, stirring gently until just combined. Avoid overmixing to keep the batter light and fluffy.
4. Cook Your Pancakes
Heat a large skillet or griddle over medium heat and add a small knob of butter. Once melted and hot, scoop batter onto the pan. Dot each pancake with a handful of blueberries. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve and Top
Divide the pancakes into two stacks and top each stack with a poached or fried egg. The richness of the egg perfectly balances the sweetness of the blueberries and the creaminess of the avocado.
Pro Tips for the Best Blueberry Avocado Pancakes
- Use ripe avocados They mash easily and give the best creamy texture.
- Fresh blueberries give a juicy pop; frozen can work but thaw first.
- Don’t skip the poached egg on top it elevates the dish with that luscious savory touch.
- Serve immediately for the best texture, or keep warm in a low oven while cooking the rest.
Nutrition Snapshot (Per Serving)
- Calories: 717 kcal
- Carbohydrates: 77g
- Protein: 21g
- Fat: 37g
- Saturated Fat: 15g
- Polyunsaturated Fat: 19g
- Cholesterol: 302mg
- Sodium: 981mg
- Fiber: 9g
- Sugar: 14g
Note: Nutrition info is approximate and varies by ingredient brand and portion sizes.
Frequently Asked Questions about Blueberry Avocado Pancakes
Can I make these pancakes vegan?
Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg, dairy-free milk, and coconut oil or vegan butter. Skip the poached egg topping or replace with tofu scramble.
What if I don’t have coconut oil?
You can substitute melted butter or any neutral oil like canola or avocado oil.
Can I prepare the batter ahead of time?
It’s best to make the batter fresh. However, you can prepare it the night before and refrigerate it for up to 12 hours. Stir gently before cooking.
Why Blueberry Avocado Pancakes Are a Breakfast Game-Changer
Not only do these pancakes taste amazing, but they pack in healthy fats from the avocado and antioxidants from the blueberries, making them a smart choice for a satisfying and nourishing morning meal. The combination of creamy, sweet, and savory flavors will keep you coming back for more whether it’s a lazy weekend brunch or a quick weekday treat.
So, next time you want to impress yourself (or your loved ones!) with a healthy twist on a classic, give these Blueberry Avocado Pancakes a try. Your taste buds and your body will thank you.
