Avocado pancakes

1. Sieve the flour, baking powder and 1 pinch of salt over a mixing bowl. Beat the eggs and milk with a whisk. Stir until you have a smooth batter.
2. Cut two avocados all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin. Mash the avocados and banana and add to the batter.
3. Heat a large frying pan on a high heat. Pour a little coconut oil into the pan. Lower the heat slightly and spoon some batter into the pan with a soup ladle. Make two or three pancakes at a time. Flip the pancakes when the top is fully cooked.
4. Cut the other avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into thin slices. Arrange into an attractive fan shape. Stack the pancakes with an avocado fan in between. Garnish with the blueberries.

Serving tip: Tastes extra delicious with honey, maple syrup or ginger syrup.

Enjoy!