Avocado & Banana Pancake Topped with Peruvian Superfood
In a medium bowl, whisk together milk, avocado, banana and eggs. Add dry ingredients to the mixture; whisk until just moistened.
Heat a large skillet (nonstick or cast-iron) over medium heat. Add vegetable oil and make sure it covers the complete surface.
For each pancake, spoon 3 to 4 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
1 Cup All Purpose Flower
½ Cup Sugar Free Almond Milk
1 Avocado, Peeled, Pitted and Mashed
½ Banana, Peeled and Mashed
2 teaspoons Baking Powder
Vegetable Oil, for baking
TOPPINGS: Avocado Rose, Mango Rose, Blueberries, Pomegranate Seeds, Kiwi Slices, Banana Slices and Coconut Chips