Healthy recipe: Avocado banana pancake stacks

Avocados and bananas combine for a smooth batter to make scrumptious pancake recipe. Top with additional fruit for bonus nutrition.


Servings  6  

Serving Size  2 pancakes

2/3 cup whole-grain flour
1/2 cup all-purpose flour
1 tablespoon brown sugar (packed)
2 teaspoons baking powder
1 ripe, fresh avocado (halved, peeled, pitted, cubed, divided)
1 cup sliced, ripe banana
1 cup reduced-fat milk
2 large eggs
1 teaspoon vanilla extract


  • In a medium bowl mix together all-purpose flour, brown sugar and baking powder.
  • In a blender, combine half of the avocado pieces, half of the banana slices, milk, eggs and vanilla; puree until smooth.
  • Add wet ingredients to dry ingredients and stir until just combined; batter may be lumpy.
  • Lightly Spray a griddle or skillet with nonstick spray and heat over medium heat.
  • Pour 1/4 cup of batter for each 4-inch pancake. Cook until bottom is lightly brown and bubbles begin to burst, about 2 minutes. Turn and continue cooking until golden brown. Serve warm with remaining avocados and bananas.

-Recipe from the American Heart Association

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