Breakfast? !! Avocado pancakes.
1 cup gluten-free blend flour
1 1/2 tablespoons of organic cane sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 ripe California avocado, mashed
3/4 C (dairy, nut milk, etc.)
1 tablespoon melted organic coconut oil
1/2 teaspoon vanilla extract
1/2 cup blueberries
Grass fed butter for the pan
Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
Add the avocado mixture to the flour mixture and stir until just combined.
Place a bit of butter in a large skillet or griddle over medium heat.
Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown.#greenenvy #avocadojunkie #feedthetummy