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3.67 from 3 votes
Banana Avocado Almond Pancakes +6M
  • 3/4 cup all purpose flour
  • 1/4 cups almond meal
  • 2 Tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon or nutmeg
  • 1 avocado
  • 3/4 cup coconut milk
  • 1 ripe banana
  • 2 Tbsp coconut oil
  • 1 Tbsp hemp seeds
  1. In a food processor add all the ingredients: coconut milk + avocado + banana + almond meal + flour + hemp seeds + nutmeg + salt + baking soda + baking powder + maple syrup + coconut oil.

  2. Blend for 1 minute to obtain a smooth pancake batter.

  3. Heat a small pan at medium heat for 30 sec and pour 1 Tbsp of mix. Let it cook for more or less one minute.

  4. When you will see small bubbles forming on top, flip on the other side and finish cooking for another minute or less.

  5. Stack the pancakes one on top of the other to keep them warm and fluffy. Serve warm.

  6. You can add some berries to the mix for a more fruity flavor.

  7. You can freeze the leftover pancakes for future breakfast. Tip: divide the pancakes with a layer of parchment paper so that you will be able to thaw only one or few of them and not the whole quantity. I usually place the frozen pancake in the microwave for 30 sec and than into the toaster for 1 min.