We love this deliciously healthy breakfast treat by Casey-Lee Lyons. These nutrient-rich pancakes use just three whole food ingredients and are gluten, dairy and nut free. Who would have thought avocado would go well in pancakes?!
2 large eggs, whisked
1/2 cup mashed banana (approx.. 1 large banana)
1/4 avocado, mashed
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla powder
Coconut oil for frying
Whisk eggs, banana and avocado really well until well combined. Alternatively lightly pulse in a blender.
Heat oil in a frying pan over low – medium heat.
Spoon small pikelet size portions of batter into frying pan and cook for 1 – 2 minutes over medium heat.
Flip carefully and cook for another 1 – 2 minutes or until cooked through.