1 very ripe medium avocado
1 medium banana
2 eggs, plus 2 eggwhites
2 tbs maple syrup or honey, plus extra to serve
1/2 cup (140g) coconut yoghurt, plus extra to serve
Zest of 1 lemon
1 cup (150g) gluten-free plain flour or buckwheat flour
1 tsp baking powder
1/4 cup (60ml) coconut oil
1/4 cup (35g) toasted slivered almonds
1/4 cup (40g) toasted pepitas
1.Place the avocado and banana into a bowl and mash well with a fork. Separate the two whole eggs and add the egg yolks, maple syrup, coconut yoghurt and lemon zest, and stir well to combine.
2.Place all the eggwhites in a medium bowl and whisk to soft peaks. Gently fold the eggwhites into the avocado mixture, then add the flour and baking powder.
3.Heat a non-stick frypan over a medium-low heat. Add 1 tbs coconut oil and spoon in 1/2 cup (125ml) hotcake batter and spread to 1cm thick or to your desired size and thickness. Cook for about 4 minutes each side, depending on the size. Keep warm and repeat with remaining batter.
4.Serve with the extra coconut yoghurt and scatter with blueberries, almonds, pepitas and a drizzle of extra maple syrup.