- 1 ea. granny smith apple, thinly sliced
- 1 ea. Avocados From Mexico
- 1-3/4 c. plain kefir (or buttermilk)
- 1 c. gluten-free flour (or regular all-purpose flour)
- 3/4 c. rolled oats
- 1/4 c. walnut pieces, shelled
- 1/4 c. unsweetened coconut, shredded
- 2 T. maple syrup, plus extra for serving
- 2 T. butter, melted
- 1 T. vegetable oil
- 1-1/2 t. fresh ginger, grated
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1/2 t. cinnamon
- Combine dry ingredients in a large bowl.
- In a separate bowl, mash the avocado using a fork until smooth then whisk wet ingredients together with avocado before adding to dry mixture.
- Add freshly grated ginger, and mix to combine all ingredients with a spatula or spoon, just enough to combine.
- Let mixture stand for half an hour at room temperature.
- In a large, non-stick skillet, add vegetable oil and heat on medium. While skillet is heating, cut the apple into very thin slices.
- Add 2 or 3 apple slices at a time to the skillet and let them brown slightly before flipping them over.
- Once they are light brown on both sides, position them in the skillet (not too close together, not too close to the edge). Scoop a half ladle worth of batter and put on top of each apple slice. If the batter clumps up, gently even it out with the back of the ladle.
- Let the pancakes develop a crust and watch for bubbles popping on surface before flipping.
- Repeat steps 6 through 8 until you've made approximately 8 pancakes.
- Serve with butter and maple syrup.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!