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Avocado Chocolate Pancakes

Creamy avocado and gluten-free flour combine with decadent chocolate syrup for a breakfast indulgence you can feel good about.




  • 1¼ cup (300 ml) almond milk
  • 2 large eggs
  • ½ avocado, pitted, peeled
  • ½ teaspoon baking powder
  • 2 Tablespoons cacao powder
  • 2 Tablespoons date syrup
  • 1 cup (150 g) gluten free flour
  • 2 Tablespoons grapeseed oil


  1. Add milk, eggs, avocado, baking powder, cacao powder, and date syrup to the container in the order listed and secure the lid.
  2. Turn the dial to 1 and increase speed to Variable 2. Blend for 20 seconds. Increase speed to Variable 4 and blend for 20 seconds.
  3. Heat a non-stick frying pan to a high temperature and add 1 teaspoon of oil.
  4. Spoon in two heaped Tablespoons of batter for one pancake. (It is a thick mixture, so gently spread it out with the back of the spoon until it’s about 5 inches (12 cm) in diameter.
  5. Leave to cook for 2 to 3 minutes, until golden-brown, then flip and cook on the other side.
  6. Repeat this process with oil and remaining batter.



  • 3 Tablespoons almond milk
  • 2 Tablespoons coconut yogurt
  • 3 Tablespoons date syrup
  • 2 Tablespoons cacao powder


  1. Add all ingredients to the Vitamix container in the order listed and secure the lid.
  2. Turn the dial to 1, and increase speed to Variable 4. Blend for 20 seconds. If you prefer warm syrup, continue blending for another minute or transfer to the stove.
  3. Serve pancakes stacked high with syrup and a spoonful of yogurt and chopped nuts.


Garnish with coconut yogurt and pecans.

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