These avocado pancakes are bursting with fresh blueberries, thick and fluffy — and when topped with a poached egg they strike a delightful balance of savory and sweet.
I recently caught the new Ghostbusters at a drive-in. If you haven’t seen it, consider waiting for a streaming release.
1. Sitting in a car trunk for two hours is not comfortable. I now feel a little guilty about all the long rides I’ve made Ginger endure in the past.
*This post was sponsored by California Avocados
2. Modern cars are clever — and not always in helpful ways. We spent a while figuring out how to turn off interior lights with the trunk open. Then the radio kept cutting out every 20 minutes because the vehicle was in “accessory” mode tied to a push-button start. That required getting out and cycling through options multiple times during the movie.
3. I’m all for female empowerment, but a straight swap to an all-woman cast for a remake that originally had different leads didn’t quite land for me.
Moral of the story: wait for the movie on streaming and bring your old reliable car to the drive-in.
So what does this have to do with blueberry avocado pancakes?
Well, the bright green of the pancakes reminded me of the ghostly goo from the film — a small tangent, but it made the connection in my head.
With California avocado season winding down, I wanted one last unique recipe that showcased these creamy, versatile fruits. A stack of thick avocado pancakes studded with summer blueberries felt like the perfect send-off.
The pancake batter is simple and adaptable. Swap the all-purpose flour for a gluten-free all-purpose blend if you need a gluten-free version.
Personally, I prefer pancakes that are hearty and substantial rather than light and airy. If you like a dense, satisfying stack that feels like a real breakfast treat, these will hit the spot. If you want similar ideas, try coconut ricotta pancakes or sourdough pancakes for other dense, flavorful options.
Other variations to explore: pineapple buckwheat pancakes, cinnamon raisin oat bran pancakes, or for a protein boost, classic protein pancakes or pumpkin protein pancakes. If you enjoy baking with avocados, avocado muffins are another great option.
These pancakes deliver healthy fats, a gorgeous green color, and a pleasant contrast of savory and sweet in each bite. Finish the stack with a poached or fried egg for added protein — it makes a memorable breakfast and a lovely way to celebrate the end of avocado season.
Other avocado recipes from this season:
Asian steak stuffed grilled avocados
Chocolate coconut avocado ice cream
No bake lime avocado tart
Avocado pineapple smoothie bowl
Tuna sushi bowl with avocado wasabi dressing
Blueberry Avocado Pancakes
Ingredients
- 1 cup all-purpose flour, or gluten-free blend
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 ripe California avocado, mashed
- 3/4 cup milk
- 1 egg
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries
- butter for the pan
- 2 eggs, poached or fried
Instructions
- Whisk together the flour, sugar, baking powder, salt, and nutmeg in a medium bowl.
- Combine the mashed avocado, milk, egg, coconut oil, and vanilla in a food processor and blend until smooth.
- Add the avocado mixture to the dry ingredients and stir until just combined.
- Heat a bit of butter in a large skillet or griddle over medium heat.
- Once the pan is hot, scoop batter onto the surface, dot each pancake with a handful of blueberries, and cook 2–3 minutes per side until golden brown.
- Divide the pancakes into two stacks and top each with a poached or fried egg.
Nutrition
Calories: 717kcal
Carbohydrates: 77g
Protein: 21g
Fat: 37g
Fiber: 9g
Nutrition information is automatically calculated and should be used as an approximation.