Avocado Pancakes

1/2 of a ripe avocado (about 60g)

1/2 (120g) cup non-dairy milk

1 tbsp lemon juice

1-2 tbsp maple syrup (or sweetener of choice)

1 tsp vanilla extract

1 tbsp baking powder

Pinch of salt

1 1/4 cups almond flour (125g)

2 tbsp corn starch (35g)

1 tsp greens powder (matcha, wheatgrass etc.)

Method:

• Add all the ingredients to a blender in the order listed. 

• Blend until well combined. Don’t over-blend. It should be very thick.

• Heat a non-stick pan over medium-low heat. 

• Scoop 1-2 spoonfuls of batter into the pan and spread into a circle, not too thin. 

• Cook for 3-4 minutes on each side or until a spatula easily slides underneath to flip.

• If the centre of your pancakes isn’t cooking through all the way, lower the temp and leave them for longer on each side.

• Top with maple syrup, coconut butter, fruit, or whatever you like. Enjoy!