Get the recipe: 15-Minute Fluffy Avocado Pancakes (for Baby, Toddlers & Kids!)
Made with creamy avocado, ripe banana, and white whole wheat flour, these Avocado Pancakes are quickly becoming my kids' all-time favorite! Made in just 15 minutes, these pancakes are fluffy, soft, and perfect for baby-led weaning, hungry toddlers, and older kids too. 6 months and up!
Ingredients
- 1 1/2 cups white whole wheat flour, can also use all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter (see notes)
- 1 large egg
- 3 tbsp ripe banana (with a few brown spots), mashed
- 1 medium ripe avocado, mashed
- 1 tsp vanilla extract
- 1 1/2 cup milk, regular or plain plant-based milk
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients: Add in the melted butter, egg, mashed banana, mashed avocado, vanilla extract, and milk.
- Incorporate: Stir until incorporated, do not overmix.
- Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
- Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all up all of the batter.
- Serve and Enjoy!
Notes
Age: 6 months and up
Storage: Because of the avocado and banana, these pancakes store best in an airtight container in the fridge. The will last for 3-4 days in the fridge. Pancakes also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.
Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour.
Oil/Butter: to make the pancakes nice and moist, you can use melted butter, coconut oil, avocado oil, vegetable oil, or olive oil.
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