Avocado pancakes

Cut the avocado (1 piece) in half and scoop out the flesh. Mash it into a puree using a fork or blender.

In a bowl, mix the avocado with:

• eggs – 2 pieces;
• coconut flour – 1 tbsp;
• almond milk – 120 ml;
• water – 1 tbsp;
• baking powder – 1/2 tsp;
• sea or pink Himalayan salt – a pinch.

Stir until you achieve a homogeneous mass.

Let the dough rest for 5 minutes. If the mixture turns out too runny, add a bit of coconut flour to reach the consistency of thick sour cream.

Heat a skillet over medium heat and add coconut oil (1 tbsp) for frying.

When the oil is hot, spoon the batter onto the skillet, forming pancakes.

Fry the pancakes for about 2-3 minutes on one side.

As soon as bubbles start to appear on the surface, gently flip them and fry for another 1-2 minutes until golden brown.