Your are here: Home » Recipes » Breakfast » Savory Avocado Cornmeal Pancakes

Savory Avocado Cornmeal Pancakes

by Elsa

Recently, I decided I wanted to find another way to incorporate my beloved California Avocados into my morning meal. I’ve done avocado in smoothies (super creamy!) and on top of omelettes. But I was craving something a bit different. I love pancakes, but usually feel kind of sluggish after eating them, especially if they’re sweet. So I decided to put some healthy fat into my pancakes…avocado. I skipped sugar since I’m a savory breakfast kind of girl and decided on some avocado cornmeal pancakes.

These avocado cornmeal pancakes are full of texture and studded with lime zest. I made them dairy free using coconut oil and almond milk.

Could these be taken to the sweet side? I bet they’d be awesome topped with some vanilla yogurt and berries. But I like mine with some freshly mashed, perfectly ripe avocado and my favorite salsa.

Whip these avocado cornmeal pancakes up for a fun take on brunch. Or lunch. Or dinner. They’re quite tamale-esque and could even be served with a nice side of beans!

Savory Avocado Cornmeal Pancakes

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 eggs
  • 2/3 cup unsweetened plain almond milk
  • 1 avocado
  • zest of 1 lime
  • juice of 1 lime
  • 1 1/3 tablespoons melted coconut oil
  • 1 cup of cornmeal
  • 1/4 cup flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt


Step by Step

  1. Throw the lime juice and zest, the scooped out avocado and the almond milk into the blender, process till smooth.
  2. Whisk up the eggs in a medium sized bowl.
  3. Add the avocado puree to the eggs, along with the melted coconut oil and whisk well.
  4. In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Heat a griddle to medium-high heat.
  7. Spoon 1/4 cup of batter onto the griddle and smooth it into a round shape.
  8. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
  9. To serve, top a stack of hot pancakes with some freshly mashed avocado mixed with a bit of lime juice and salt and your favorite salsa!


Nutrition: Calories 335; Total Fat 18.8g; Saturated Fat 7.2g; Trans Fat 0.0g; Cholesterol 123mg; Sodium 210mg; Potassium 599mg; Total Carbohydrates 36.7g; Dietary Fiber 6.0g; Sugars 1.1g; Protein 8.5g

0 comment

You may also like

Leave a Comment