Pancakes don’t have to be sweet to be satisfying. These Savory Pancakes with Avocado Spread offer a fresh, flavorful twist that’s both grounding and energizing. Made with gluten-free flour and creamy coconut milk, the pancakes are soft and subtly spiced, creating the perfect base for a rich, zesty avocado topping blended with lime, coconut yogurt, and a sprinkle of roasted sesame seeds. Finished with fresh salad greens, this dish delivers a balanced meal that feels vibrant and nourishing—whether you’re starting your day, sitting down to brunch, or whipping up a quick evening bite.
The ingredients bring more than just great taste. Coconut provides healthy fats and antioxidants that support energy and cellular health, while avocado contributes fiber, eye-supporting nutrients, and compounds that help regulate blood sugar. Together, these whole-food ingredients create a meal that supports digestion, satiety, and steady energy without feeling heavy or overcomplicated.
Fast to make and easy to love, these savory pancakes are a versatile, feel-good option that celebrates real food, fresh flavors, and the kind of nourishment that fits your day—not a diet.
Recipe
2.8 oz. (80g) gluten-free flour
⅔ tsp. baking powder
5.4 fl oz. (160ml) coconut milk
1 avocado, halved, pitted & mashed
¼ lime, juiced
2 tbsp. coconut yogurt
¼ tsp. chili flakes
2 tsp. sesame seeds, roasted
1.4 oz. (40g) mixed salad greens
How to Prepare
Combine flour, baking powder, and a pinch of salt in a bowl. Gradually whisk in coconut milk and 1 tbsp. olive oil until smooth; small lumps are fine.
Heat a nonstick pan over medium heat. Drop batter to make palm-sized pancakes. Flip when bubbles form on the surface and cook for 1-2 minutes. Keep warm by covering with aluminum (tin) foil.
Mix mashed avocado with lime juice, coconut yogurt, chili flakes, and roasted sesame seeds.
Serve pancakes topped with avocado spread and mixed salad greens.
