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Serves 2-4
Ingredients
½ cup + 2 tablespoons rolled oats
1 tablespoon ground flaxseed
1 teaspoon baking powder
½ teaspoon cinnamon
¼ ripe Avocado from Mexico – peeled, pitted
1 tablespoon unsweetened coconut (optional)
1 egg
¼ cup Greek yogurt
½ banana
2 tablespoons unsweetened coconut milk (or any milk)
½ teaspoon pure vanilla extract
Other ½ of banana – peeled and chopped
¼ Avocado from Mexiico-peeled, pitted and chopped
2 teaspoons 100% pure maple syrup
Cashew or almond butter (optional)
Directions
Add all dry ingredients except avocado and coconut to a small bowl and mix together.
Add wet ingredients to a blender and blend on high for 10 seconds.
Add ½ of the dry ingredients to the blender and blend again for 10 seconds. Add the other ½ and blend again for 10 seconds or until well combined.
Transfer the mixture from the blender to a medium bowl. Fold in dried coconut (optional) and diced avocado. Let the batter sit for 4-5 minutes.
Lightly grease a non-stick skillet or griddle and turn on heat to medium. Use a ladle to scoop out the batter to make 4 equally sized pancakes. Cook on one side until the batter on the top starts to bubble and then flip.
Cook until both sides are golden brown.
Remove from heat and top with cashew/almond butter, diced banana, avocado, and a drizzle of maple syrup.
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