Paleo Avocado Pancakes made with almond flour, eggs, unsweetened almond milk and avocado are a fluffy, moist, delicious savory pancake! Make them for breakfast, brunch, or dinner!

Avocado pancakes on a plate with a poached egg on top and an arugula salad to the side.

These easy avocado pancakes are soft, fluffy, and delightfully satisfying, with just the right balance of nutty almond flour and creamy avocado. Theyโ€™re naturally grain-free, dairy-free, and (most importantly!) totally brunch-worthy.

I first whipped these up on a whim after finding myself with an extra ripe avocado (and no eggs or sourdough in sight for a classic, toast-focused brunch!). Into the blender it went with a few other paleo friendly staples, and out came the dreamiest pancake batter Iโ€™ve ever worked with!

Can You Taste The Avocado?

Now, youโ€™re probably skeptical about this, but hear me out. These amazing grain-free pancakes are ultra-fluffy, moist, and have an incredible texture. Trust me, thereโ€™s no way youโ€™d be able to tell they arenโ€™t made with regular all-purpose flour and have avocado in them!

While you can sort of taste the avocado flavor (which is why this recipe makes a great savory pancake!), a hint of syrup is all you need to transform them into a sweeter stack if thatโ€™s what floats your boat!

Throw in almond flour, tapioca flour, and almond milk, and youโ€™ll have one incredibly unique pile of iconic American breakfast pancakes to share around the table.

Plate with three avocado pancakes, an arugula salad, and a poached egg.

Let’s discuss the simple ingredients.

Ingredients for Avocado Pancakes

Hereโ€™s a list of everything youโ€™ll need to make a big stack of avocado pancakes. The ingredients list is minimal, and everything is easy to find!

Eggs: Help the pancakes rise and give them structure.

Avocado: The avocado serves three main purposes in this recipe: it acts as a moist-maker for the pancakes, adds healthy fat to the pancakes, and also acts as a binding agent, ensuring the pancakes hold together well. The way I see it, if you have an avocado that is a little past its prime, this is a marvelous use for said avocado!

Unsweetened Almond Milk: Keeps the batter light but also makes sure our recipe is fully dairy-free and paleo-friendly!

Super Fine Almond Flour: The main base thatโ€™s nutty, slightly sweet, and a favorite among paleo bakers. You can swap this for hazelnut flour.

Tapioca Flour: Adds elasticity to help us achieve that classic pancake chew. Replace this with arrowroot flour if you prefer!

Baking Powder: For fluffiness!

Sea Salt: Just a pinch to balance all the flavors.

Recipe Customizations

  • If you want to take the savory pancake concept one step farther, add one clove of minced garlic to the batter, and/or ยฝ cup grated cheese (Iโ€™d recommend gouda, gruyere, or mozzarella here!).
  • Feeling sugary? Add 2 tablespoons of pure maple syrup and top with sweet ingredients like fruit, jam, honey, or nut butter. 
  • A sprinkle of cinnamon, vanilla extract, or even cocoa powder gives these pancakes a fun twist if you prefer sweeter stacks.
Plate of avocado pancakes with an egg on top and an arugula salad.

How to Make Avocado Pancakes

Add all ingredients to a high-powered blender. Blend until the mixture is completely smooth. (Just FYI, the batter will be thick. This is totally normal!).

Add all of the ingredients for a blender and blend until smooth. Or, mix the batter in a mixing bowl.

Heat a non-stick skillet or griddle over medium-low heat and add a little cooking oil to coat the surface. Coconut oil works beautifully here.

Once your pan is hot, scoop about ยผ cup of batter onto the pan. Use your finger or a spatula to gently spread it into a round pancake shape.

Cook for 2 minutes, or until the edges begin to set. Flip carefully and cook for another 2 minutes, until cooked through.

Repeat with the remaining batter. Serve warm with your favorite toppings (and prepare to be super pleasantly surprised!).

โ€‹Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Freeze pancakes for up to 3 months.

Tips and Tricks for My Avocado Pancakes

  • If your batter feels too thick, add a splash more almond milk until itโ€™s workable.
  • Since the batter is denser than you might be used to, medium-low heat will help the pancakes cook through without burning.
  • The riper and softer the avocado, the creamier your batter will be. Underripe avocados can make the texture a little chunky.
  • Look for the sides to firm up and tiny bubbles to form before flipping your pancakes. Theyโ€™re more delicate than old school wheat pancakes, so patience pays off here!
  • If you want to take the savory pancake concept one step farther, you can add one clove of minced garlic to the batter, and/or ยฝ cup grated cheese (Iโ€™d recommend gouda, gruyere, or mozzarella).
Three savory avocado pancakes on a plate with a poached egg on top and a side salad and a mug of coffee.

Thatโ€™s it! Enjoy these fluffy, amazing pancakes and report back to tell me what you think!

Hungry for more? Here are a few of my other favorite pancake creations that play in the same grain-free sandbox!

More Grain-Free Pancake Recipes

Enjoy this savory pancake recipe!

Three savory avocado pancakes on a plate with a poached egg on top and a side salad and a mug of coffee.

Paleo Avocado Pancakes

4.43 from 7 votes
Grain-Free Avocado Pancakes made with almond flour and avocado. An amazing paleo savory pancake recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 pancakes

Ingredients

Instructions

  • Add all ingredients to a high-powered blender. Blend until completely smooth. Batter will be very thick – this is normal!
  • Heat a non-stick skillet or griddle over medium-low heat and add enough cooking oil to coat the surface (I like using coconut oil).
  • Once the pan is completely hot, measure ยผ cup of pancake batter and pour onto the hot surface. Use your finger to carefully spread the batter into a circular shape.
  • Cook 2 minutes or until the sides of the pancake begin to firm up. Carefully flip and cook another 2 minutes, or until pancake is cooked through. Repeat for remaining batter.
  • Serve pancakes with choice of toppings.

Nutrition

Serving: 1of 9 ยท Calories: 216kcal ยท Carbohydrates: 10g ยท Protein: 7g ยท Fat: 18g ยท Fiber: 3g ยท Sugar: 2g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: almond flour, almond flour pancakes, breakfast, brunch, keto, low-carb, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Bowls, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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4.43 from 7 votes (7 ratings without comment)

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Questions and Reviews

  1. Would describe these as a total fail. They form a crispy crust on the outside but the inside doesn’t cook and stays mushy even spreading the batter quite thin. Cooking them any longer would burn them. Hard to flip without falling apart. Once cooked the taste isn’t that great. Would not make again.

  2. Avocado pancakes are taking a lot longer to cook than the recipe. Cooking at 350 degrees on a flat griddle. Like 8-10 minutes per side?! They taste good. But if I turn up the temp they will burn!