Avocado pancakes
Source of healthy fats and fiber, promotes improved digestion and helps maintain blood sugar levels. The delicate taste of avocado combined with cinnamon and vanilla makes the dish aromatic and nutritious. Perfect for breakfast or a snack on a keto diet.
Mash the avocados (3 pcs) with a fork or blend them in a blender until smooth.
Add eggs (4 pcs), apple cider vinegar (1/2 tsp), and vanilla seeds from half a pod. Mix until homogeneous.
In a separate bowl, combine coconut flour (3 tbsp), baking soda (a pinch), cinnamon (1/2 tsp), and a pinch of salt.
Combine the dry mixture with the avocado puree and mix thoroughly until a thick batter forms.
Heat a skillet with coconut oil (1 tbsp). Pour half a ladle of batter to form a pancake and cook for 3 minutes on each side over medium heat.
If desired, add blueberries (50 g) to the batter before cooking.
Serve the pancakes with coconut cream (50 g) whipped with raspberries (30 g) or strawberries (30 g).
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