Avocado gives these dessert-like pancakes a creamy fudge consistency. The batter won't spread like typical pancake batter, so be prepared to spread it out with a spatula or spoon. Try topping the finished pancakes with raspberries and a drizzle of pure maple syrup. The batter can be made in advance and kept in the refrigerator for up to two days.
- 1½ cup skim milk
- 1 avocado
- 2 tbsp brown sugar
- 1 cup oat flour
- ¼ cup almond flour
- ¼ cup cocoa powder, unsweetened
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp table salt
- Blend together milk, avocado, and sugar until smooth. In a large bowl, mix oat flour, almond flour, cocoa powder, cinnamon, baking powder, baking soda, and salt.
- Add avocado mixture to flour mixture and stir until everything is moist. Add additional milk if needed to achieve the right consistency.
- Heat a greased skillet over medium heat. For each pancake, drop 1/4 cup of batter into the skillet, smooth out into a circle, and cook for 2-3 minutes per side, or until the outside edges are set and the middle is still a bit moist.