Avocado Banana Pancakes

Ingredients

1/2 cup ripe avocado, mashed
1/2 cup ripe banana, mashed
2 large eggs
1 Tablespoon oil, or more if needed

Instructions:

Mix together mashed avocado, banana, and eggs in a bowl until well combined.
Heat a large nonstick skillet over medium-low heat and warm 1 teaspoon oil.
Use a kitchen tablespoon to scoop avocado banana pancake batter into the skillet one spoonful at a time. (Smaller pancakes work best.) Flatten the batter for each pancake and leave space between each one.
Cook pancakes until the edges look very dry and some of the middle is beginning to look dry, about two minutes. Using a small spatula, carefully flip pancakes and cook the other side for about two minutes. Since there is no flour in these avocado banana pancakes, they are softer than traditional pancakes and need extra care in flipping.
Remove pancakes from the pan and keep warm. Carefully wipe pan clean, add oil then repeat the process with the rest of the pancake batter.

Source: californiaavocado.com