These Banana Avocado Pancakes are a wholesome and satisfying take on the breakfast classic. Combining creamy avocado and naturally sweet banana, they create a soft, moist pancake that’s both comforting and packed with goodness. Perfect for young children, busy adults, or anyone wanting a nutritious, quick-start breakfast, this recipe is made with simple ingredients, minimal equipment, and delivers delicious results in minutes.
Table of Contents
Why You’ll Love This Recipe
With just a few pantry staples and some ripe fruit, you’ll have a batch of warm, golden pancakes ready in no time. They’re not overly sweet and don’t require any added butter or oil in the batter, thanks to the richness of the avocado. Whether you’re cooking for kids or prepping for the week, these pancakes offer great texture, flavor, and health benefits in every bite.
Ingredients You’ll Need
All-purpose flour (1 1/4 cups)
Gives the pancakes structure and that classic fluffy bite. You can also use oat flour if you prefer a gluten-free version.
Brown sugar (1 tablespoon, packed)
Adds a subtle depth of sweetness and enhances the banana’s natural flavor.
Baking powder (2 teaspoons)
Provides lift, helping the pancakes rise and turn out light and tender.
Salt (1/4 teaspoon)
Balances out the sweetness and rounds out the flavor.
Ripe avocado (1, diced)
Brings healthy fats and a creamy consistency to the batter. Only half is used in the mix; the rest is reserved for topping.
Ripe banana (1, sliced)
Infuses the pancakes with natural sweetness and moisture. The riper the banana, the better the flavor.
Reduced-fat milk (1 cup)
Loosens the batter to the right pouring consistency. Non-dairy alternatives like oat or almond milk also work.
Large eggs (2)
Bind everything together and add protein and richness.
Vanilla extract (1 teaspoon)
Contributes warmth and a familiar breakfast aroma.
Non-stick cooking spray
Ensures a smooth flip and a golden finish without extra oil.
How to Make Banana Avocado Pancakes
Start by combining the dry ingredients in a bowl: flour, brown sugar, baking powder, and salt. In a blender, blend half of the diced avocado, half of the banana, the milk, eggs, and vanilla until smooth. Pour this blended mixture into the bowl with the dry ingredients and stir gently until just combined. A few small lumps are fine and help keep the pancakes tender.
Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray. Scoop 1/4 cup of batter per pancake onto the hot surface. Cook until the edges are set and bubbles form on the surface, then flip and cook for another minute or two. Serve warm with the remaining banana and avocado slices or your favorite toppings.
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
Whisk the flour, brown sugar, baking powder, and salt together in a medium bowl.
Step 2: Blend the Wet Ingredients
Combine half of the avocado and banana with the milk, eggs, and vanilla in a blender. Blend until smooth and creamy.
Step 3: Combine Mixtures
Add the blended wet mixture into the bowl of dry ingredients. Stir until just combined. Don’t overmix.
Step 4: Heat the Cooking Surface
Spray a skillet or griddle with cooking spray and place over medium heat.
Step 5: Pour and Cook First Side
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set.
Step 6: Flip and Cook Second Side
Flip gently and cook for 1–2 more minutes until golden brown and fully cooked.
Step 7: Serve and Top
Serve immediately with remaining avocado and banana slices or a drizzle of maple syrup or nut butter.
Helpful Tips
Use very ripe bananas with spots for the best natural sweetness. The avocado should be soft and fresh, not overripe or browned. Blend the wet ingredients thoroughly to get a smooth, uniform batter. To keep pancakes warm while finishing the batch, place them on a baking sheet in a low oven. These pancakes freeze well and make an excellent make-ahead breakfast.
Details
Flavor: Mildly sweet with banana-forward notes and a buttery smooth texture from avocado
Texture: Soft, moist, and fluffy
Occasion: Ideal for family breakfast, toddler meals, or weekend brunch
Prep/Cook Time: 10 minutes prep, 10 minutes cook
Notes
You can swap out the all-purpose flour with almond or oat flour for different dietary needs. For added flavor, mix in cinnamon or nutmeg. Blueberries, crushed walnuts, or mini chocolate chips make great add-ins too. These are also perfect for baby-led weaning as they’re naturally sweet, soft, and easy to hold.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 370mg |
| Total Carbohydrate | 43g |
| Dietary Fiber | 4g |
| Total Sugars | 10g |
| Added Sugars | 3g |
| Protein | 10g |
| Vitamin D | 1mcg |
| Calcium | 173mg |
| Iron | 2mg |
| Potassium | 450mg |
| Vitamin A | 79mcg |
| Vitamin C | 6mg |
| Vitamin E | 1mg |
| Vitamin K | 8mcg |
| Thiamin | 0.24mg |
| Riboflavin | 0.42mg |
| Niacin | 4mg |
| Vitamin B6 | 0.25mg |
| Folate | 50mcg DFE |
| Vitamin B12 | 0.51mcg |
| Pantothenic Acid | 1mg |
| Choline | 92mg |
| Phosphorus | 133mg |
| Magnesium | 28mg |
| Zinc | 0.86mg |
| Selenium | 10mcg |
| Copper | 0.12mg |
| Manganese | 0.13mg |
Frequently Asked Questions
Do banana avocado pancakes taste like avocado?
Not strongly. The banana is the dominant flavor. Avocado simply adds richness and texture.
Are banana avocado pancakes healthy for babies or toddlers?
Yes. Made with whole ingredients, they’re naturally soft and easy for little ones to chew and enjoy.
Can banana avocado pancakes be made without flour?
They can. Try oat or almond flour for a flourless version. The pancakes will be slightly more tender.
How do you keep avocado pancakes from turning brown?
Use the batter immediately after blending. Adding a small amount of lemon juice can help slow browning.
Storage Instructions
Once cooled, store leftover pancakes in an airtight container in the fridge for up to three days. To freeze, place parchment paper between pancakes and store in a freezer-safe bag. Reheat using a skillet, toaster, or microwave until warmed through.
Print
Banana Avocado Pancakes | Soft, Nourishing and Naturally Sweet
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Avocados and bananas combine for a smooth batter to make scrumptious pancakes. Top with additional fruit for bonus nutrition.
Ingredients
1 1/4 cups all-purpose flour
1 Tbsp. brown sugar, packed
2 tsp. baking powder
1/4 tsp. salt
1 ripe avocado, diced
1 ripe banana, sliced
1 cup reduced-fat milk
2 large eggs
1 tsp. vanilla extract
Non-stick cooking spray
Instructions
1. Mix flour, brown sugar, baking powder, and salt in a bowl.
2. Blend half the avocado, half the banana, milk, eggs, and vanilla until smooth.
3. Stir wet ingredients into dry ingredients until just combined.
4. Heat a non-stick skillet and spray with cooking spray.
5. Pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form, about 2 minutes. Flip.
7. Cook until golden on the other side.
8. Serve warm with remaining fruit or syrup.
Notes
Use oat flour for gluten-free version. Add cinnamon or blueberries for variety.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 10g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 95mg
Conclusion
Banana Avocado Pancakes are a delicious way to turn everyday ingredients into something special. They’re soft, flavorful, and easy to make—perfect for a relaxed weekend breakfast or nutritious weekday start. Try them once, and they’re likely to become a regular favorite in your breakfast routine.