Avocado, Banana, Greek Yogurt Pancakes
Serves 2-4
Ingredients
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- ½ cup + 2 tablespoons rolled oats
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ ripe avocado – 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 – peeled, pitted and chopped
- 2 teaspoons 100% pure maple syrup
- Cashew or almond butter (optional)
Preparation
- 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. Enjoy!
