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!

These easy avocado pancakes are soft, fluffy, and delightfully satisfying, with just the right balance of nutty almond flour and creamy avocado. Theyโre 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 Iโve ever worked with!
Can You Taste The Avocado?
Now, youโre probably skeptical about this, but hear me out. These amazing grain-free pancakes are ultra-fluffy, moist, and have an incredible texture. Trust me, thereโs no way youโd be able to tell they arenโt 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 thatโs what floats your boat!
Throw in almond flour, tapioca flour, and almond milk, and youโll have one incredibly unique pile of iconic American breakfast pancakes to share around the table.
Let’s discuss the simple ingredients.
Ingredients for Avocado Pancakes
Hereโs a list of everything youโll 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 thatโs 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 (Iโd 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.
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!).
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!).
โStore 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 itโs 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. Theyโre 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 (Iโd recommend gouda, gruyere, or mozzarella).
Thatโs 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
- Paleo Almond Flour Pancakes
- Fluffy Coconut Flour Pancakes
- Paleo Gingerbread Pancakes
- Buckwheat Pancakes
- Paleo Sheet Pan Pancakes
- Paleo Apple Pancakes
Enjoy this savory pancake recipe!
Paleo Avocado Pancakes
Ingredients
- 2 eggs
- 1 California Avocado peeled and diced
- 3/4 cup unsweetened almond milk
- 2 cups Super Fine Almond Flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp sea salt
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.
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.
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!