This post may contain affiliate links. Read our privacy policy.

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. They’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 I’ve ever worked with!

Can You Taste The Avocado?

Now, you’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, there’s no way you’d be able to tell they aren’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 that’s what floats your boat!

Throw in almond flour, tapioca flour, and almond milk, and you’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

Here’s a list of everything you’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 that’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 ½ cup grated cheese (I’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 ¼ 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!).

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 it’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. They’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 ½ cup grated cheese (I’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.

That’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!