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A stack of banana avocado pancakes
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5 from 5 votes

Banana Avocado Pancakes

These banana avocado pancakes are soft, nutrient-packed, and naturally sweet—perfect for a healthy breakfast or snack for kids!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: Avocado, Banana, Pancake
Servings: 4

Ingredients

  • 1 banana mashed
  • 1 egg
  • 1/2 avocado mashed
  • 3/4 cup milk
  • 1 cup self-rising flour or 1 cup all purpose flour+1.5 tsp baking powder
  • 1/2 cup blueberries optional
US - Metric

Instructions

  • Mash the banana and avocado. Add all ingredients together in a bowl and mix until smooth.
  • Grease a pan. On medium-low heat, scoop some pancake mix and cook the pancakes for 2-4 minutes and then flip and cook the other side.
  • Cool and enjoy!

Notes

Make sure your banana is very ripe for the best natural sweetness.
The batter will be soft—cook on medium-low heat and flip gently.
For younger babies, cut pancakes into strips for easy self-feeding.
Store in a ziplock bag on the counter for 2-3 days, in the fridge for m 4-5 days, or freezer for 3 months.
You can add a pinch of cinnamon or a dash of vanilla for extra flavor.

Nutrition

Calories: 233kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 36mg | Potassium: 357mg | Fiber: 4g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg