Avocado hotcakes

INGREDIENTS

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

125g blueberries

1/4 cup (35g) toasted slivered almonds

1/4 cup (40g) toasted pepitas

METHOD

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.