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Banana Avocado Pancakes

Soft, naturally sweet banana avocado pancakes made with simple ingredients. Perfect for an easy homemade breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 ripe banana
  • 1 ripe avocado
  • 1/2 tsp lemon juice
  • 1 large egg
  • 60 ml milk
  • 80 g all-purpose flour
  • 2 g baking powder
  • 1 pinch salt
  • 1 tbsp unsalted butter or cooking oil
  • Maple syrup or honey optional
  • Fresh fruit optional

Method
 

  1. Peel the ripe banana and mash it with a fork until smooth. Set aside.
  2. Cut the avocado in half, remove the pit, and peel off the skin. Mash with a fork, add the lemon juice, and mix well.
  3. Transfer the mashed avocado to a large bowl. Add the mashed banana and mix until combined.
  4. Add the egg and milk. Stir until everything is well combined.
  5. Add the salt, all-purpose flour, and baking powder. Gently mix until just combined. Do not overmix.
  6. Heat a nonstick frying pan over medium-low heat. Add the unsalted butter or cooking oil.
  7. Scoop tablespoons of batter into the pan and gently shape into small, round pancakes.
  8. Cook for about 3 minutes, until the bottoms are golden brown. Carefully flip and cook for another 2–3 minutes, until golden and cooked through.
  9. Transfer to a serving plate and repeat with the remaining batter.
  10. Serve warm with fresh fruit and a drizzle of maple syrup or honey, if desired.

Notes

Use very ripe bananas for natural sweetness without added sugar.
Cook over medium-low heat to prevent the pancakes from browning too quickly before the centers are cooked.
Avoid overmixing the batter to keep the pancakes soft and tender.
Serve immediately with fresh fruit, maple syrup, or honey, if desired.