3.98 from 50 votes
Avocado pancakes
Avocado Pancakes with Lemon Parsley Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 3 servings
Calories: 420 kcal
Author: Lisa Richards
Ingredients
INGREDIENTS (PANCAKES)
  • ¼ cup coconut flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs
  • ½ cup canned coconut milk
  • ½ avocado, mashed
  • 3 green onions, thinly sliced
  • Butter, preferably organic
  • Avocado slices, spring greens, lemon slices [optional]
  • Thinly sliced green onions and minced parsley garnish [optional]
INGREDIENTS (LEMON PARSLEY BUTTER)
  • 3 Tbsp. butter, melted
  • 1 Tbsp. parsley, minced
  • 1 Tbsp. lemon juice
Instructions
  1. In a small bowl, sift coconut flour, baking soda and salt, set aside.
  2. In a medium bowl, whisk the eggs, milk, sliced green onions and mashed avocado until thoroughly combined. Add dry ingredients and stir until combined.
  3. Heat a skillet over medium heat. Melt enough butter to coat the bottom of pan. For each pancake, spoon about ¼ cup batter into pan and cook until bubbles begin to appear on the top and bottom is golden brown, about 2 to 3 minutes. Flip pancake and cook until second side is golden brown, about 2 to 3 minutes. Continue with remaining batter, adding more butter to skillet as needed.
  4. Now prepare the Lemon Parsley Butter. Melt the butter and stir in lemon juice and parsley. Keep warm until ready to serve.
  5. Serve pancakes with sliced avocado, spring greens, lemon slices and a drizzle of Lemon Parsley Butter. Garnish with thinly sliced green onions and minced parsley.