If you’ve never added avocado to pancake batter before, this is exactly where you should start. It doesn’t make the pancakes taste “green” — instead, it creates an incredibly soft, creamy texture and keeps them moist even after cooling.

Combined with banana, these pancakes become naturally sweet, tender, and beautifully golden. I’ll guide you step by step, so even if you’ve never made pancakes before, you’ll get them right on the first try.

🧾 Ingredients (Makes 9–10 pancakes)

• 90 g self-rising flour
• 1 tsp baking powder
• ½ avocado (ripe)
• ½ banana (ripe)
• 60 g Greek yogurt
• 60 ml milk
• 1 egg (room temperature)
• A little oil or butter for the pan

Soft, Fluffy & Naturally Sweet — A Simple Breakfast You’ll Want Every Day

👨‍🍳 Step-by-Step Instructions

Step 1: Prepare the fruit base

In a large bowl, mash the avocado and banana together.

👉 Aim for a mostly smooth texture with a few small soft pieces remaining.

💡 Fully ripe fruit is essential — it blends easily and adds natural sweetness.

Step 2: Build the batter

Add to the bowl:

• flour
• baking powder
• Greek yogurt
• milk
• egg

Mix gently until everything is combined.

📌 Do not overmix — a slightly thick, soft batter is exactly what you want.

Step 3: Check consistency

The batter should be thick but spoonable.

👉 If too thick — add a splash of milk
👉 If too thin — add a little flour

Step 4: Heat the pan correctly

Place a nonstick skillet over low to medium heat and add a small amount of oil or butter.

💡 Proper heat control is key — too hot and they burn outside, raw inside.

Step 5: Cook the pancakes

Spoon small portions of batter into the pan.

Cook for about 1–2 minutes per side.

👉 Flip when bubbles appear on the surface and edges look set.

Step 6: Finish cooking

Cook the second side until golden brown and fully cooked through.

👉 The pancakes should feel soft but springy when pressed.

Step 7: Serve warm

Serve immediately while warm.

Perfect with:

• fresh berries
• yogurt
• honey or maple syrup

🥑🍌 Avocado Banana Pancakes

📌 Chef’s Best Tips

• Use ripe avocado and banana for best texture and sweetness
• Do not overmix — this keeps pancakes light and fluffy
• Cook on medium-low heat for even cooking
• Make smaller pancakes — easier to flip and control
• Let batter rest 3–5 minutes for better structure
• Lightly grease the pan between batches
• Add a pinch of salt to enhance flavor
• For extra aroma, add a drop of vanilla
• If batter darkens slightly, it’s normal (banana oxidation)
• Serve immediately — best texture when fresh

❓ FAQ

Will the pancakes taste like avocado?
No, avocado mainly affects texture, not flavor.

Can I use regular flour instead of self-rising?
Yes, just add extra baking powder (total about 2 tsp).

Why are my pancakes too dense?
You may have overmixed the batter.

Can I make them dairy-free?
Yes, replace yogurt and milk with plant-based alternatives.

Can I store them?
Yes, up to 2 days in the fridge. Reheat gently.

🥗 Nutrition (Approx. per serving)

• Calories: 120–150 kcal
• Protein: 4–6 g
• Carbohydrates: 14–18 g
• Fat: 5–7 g

⚡ Short Step-by-Step

1. Mash avocado and banana.
2. Add flour, baking powder, yogurt, milk, egg.
3. Mix until thick batter forms.
4. Heat pan with oil or butter.
5. Spoon batter into pan.
6. Cook 1–2 min per side.
7. Serve warm.