Serves 1

Ingredients

1 cup almond flour
2 tbsp sugar
1 tsp bicarbonate of soda
1/2 tsp salt
½ tsp xanthan gum
1 tsp True Protein Matcha Powder
1 small ripe avocado, peeled and seed removed
1 cup almond milk
1 egg
1 tbsp melted coconut oil
½ tsp vanilla extract
½ cup blueberries
A handful of pepitas for serving
Butter or oil for the frying pan

Method

1. Whisk together the flour, sugar, bicarbonate of soda and salt in a medium bowl

2. Combine the avocado, almond milk, egg, coconut oil and vanilla in a food processor and process until smooth

3. Add the avocado mixture to the flour mixture and stir until combined

4. Place butter in a large frypan over a medium heat

5. Once melted and hot, scoop batter into the pan, dot each pancake with a small handful of blueberries and cook for 2-3 minutes per side until golden brown

6. Serve with extra blueberries and pepitas