Blueberry Avocado Pancakes

Ingredients

• 2 tbsp Coconut oil
• 1 Avocado
• 180 ml almond drink (almond milk)
• 1 egg
• 125 g spelt flour
• 1 tsp Baking powder
• a pinch of salt
• 1 tsp cinnamon
• 1 tsp coconut blossom sugar (alternatively maple syrup)
• 100 g blueberries
• 1 tbsp Maple Syrup
• 1 tbsp coconut chips

Instructions

1. 1.

   Melt 1 tbsp coconut oil in a small pot. Cut the avocado in half, remove the pit and loosen the flesh from the skin.

2. 2.

   Blend coconut oil with avocado, almond milk and egg in a stand mixer until a creamy consistency is reached.

3. 3.

   Combine flour, baking powder, salt, cinnamon and coconut blossom sugar in a bowl. Add the avocado mixture and work into a smooth batter. Wash blueberries and drain them.

4. 4.

   Heat some of the remaining coconut oil in a pan. Pour 2 tbsp of batter into the pan, add a few blueberries on top and cook for about 2–3 minutes per side over medium heat until golden brown. Remove and keep warm. Repeat until all batter is used.

5. 5.

   Distribute blueberry avocado pancakes onto two plates. Drizzle maple syrup over them and garnish with coconut chips.