Avocado and banana blended together make this thick and slightly sweet batter, creating perfectly moist and delicious pancakes. To boost the flavor and nutrition, fresh (or frozen) tart blueberries make this an irresistible morning treat.
- 1 ea. banana
- 1 ea. Avocado From Mexico
- 1 ea. large egg
- 1/4 c. vanilla soy milk
- 1 t. vanilla extract
- 1 c. blueberries
- In a blender, place banana, avocado, egg, soy milk, and vanilla extract; blend until smooth.
- Heat a large non-stick skillet over medium-low heat. Pour in 3 tablespoons of batter and cook for 3 to 4 minutes.
- Serve topped with blueberries.