Avocado Blueberry Pancakes

I have a thing for pancakes and my body screams out for them on the weekends for brunch.

Pancakes are yummy, but it’s often filled with enriched, bleached flour, full of trans fat and calories, and are generally unhealthy. But by adding avocados and blueberries, using nut milk, and healthy flour and oil, you get incredible nutritional value, including antioxidants, as well as naturally buttery, fluffy, and thick and hearty pancakes that you don’t have to feel guilty about eating. So, have a stack of them with warm organic maple syrup. It will make you healthy and happy for the rest of the day.


2 Servings

1 cup organic unbleached all-purpose flour or gluten free blend
1/2 tablespoons organic or coconut sugar
1 teaspoon sea or kosher salt
1 teaspoon baking powder
1 ripe avocado mashed; preferably California avocado
3/4 cup organic almond or coconut milk
1 organic large egg
1 tablespoon melted organic coconut oil or
1/2 teaspoon vanilla extract
1/2 cup organic blueberries
Organic coconut or avocado oil for frying



In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt and nutmeg and set aside.


In a separate bowl, combine the wet ingredients:
milk, egg, mashed avocado, coconut oil, and vanilla and mix well. You can use a food processor, but do not over mix. Batter can be lumpy.


Add coconut or avocado oil to a frying pan or griddle on medium heat.
Gently scoop pancake batter onto the pan/griddle. You can use an ice cream scooper or a half cup measuring cup to ensure same size pancakes. When you start to see bubbles in the pancakes, place a few blueberries on top and cook for about a minute, then flip to the other side gently until golden brown.


Serve with warm organic maple syrup and enjoy!