Avocado Griddle Cakes

Susan Feliciano


Yes, you read it right - I used avocado to make pancakes.
Avocados are very versatile and can be used for so much more than guacamole. Try these pancakes. I've included a few suggestions for substitutions to make them user-friendly with what you may already have in your pantry.

★★★★★ 1 vote
10 pancakes
15 Min
20 Min


ripe avocado
2 Tbsp
orange juice
1/4 c
raw sugar
eggs, beaten
1/4 c
ground flax seed
1/4 c
raw oat bran
1 c
self-rising cornmeal or cornbread mix
1 tsp
baking powder
1 tsp
ground cinnamon
1 c
milk or substitute (almond, soy, etc.)


1Mash the avocado well with the orange juice. Beat in the sugar and the eggs.
2Combine the dry ingredients well. Stir into liquid ingredients.
3Add milk in 3 parts, beating until pancake-batter consistency is reached. It may take more or less milk to get the consistency desired. Let batter rest for 5 minutes.
4Preheat a greased or nonstick griddle over medium heat. Cook griddle cakes (1/4 cup amount each) about 3-4 minutes on each side, until nicely browned. As batter may thicken on standing, add more milk as necessary.
5NOTE: Self-rising flour may be used to replace all or part of the cornmeal if desired. Also, the addition of the flax and oat bran is my own personal preference for a healthy mix. You may substitute equal amounts of flour or cornmeal if desired.
6We ate these with butter and maple syrup for breakfast. You could omit the cinnamon and replace it with chili powder, serving these as savory breads with chili or another Mexican-style dish.

About Avocado Griddle Cakes

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy