Avocado slices, spring greens, lemon slices [optional]
Thinly sliced green onions and minced parsley garnish [optional]
INGREDIENTS (LEMON PARSLEY BUTTER)
In a small bowl, sift coconut flour, baking soda and salt, set aside.
In a medium bowl, whisk the eggs, milk, sliced green onions and mashed avocado until thoroughly combined. Add dry ingredients and stir until combined.
Heat a skillet over medium heat. Melt enough butter to coat the bottom of pan. For each pancake, spoon about ¼ cup batter into pan and cook until bubbles begin to appear on the top and bottom is golden brown, about 2 to 3 minutes. Flip pancake and cook until second side is golden brown, about 2 to 3 minutes. Continue with remaining batter, adding more butter to skillet as needed.
Now prepare the Lemon Parsley Butter. Melt the butter and stir in lemon juice and parsley. Keep warm until ready to serve.
Serve pancakes with sliced avocado, spring greens, lemon slices and a drizzle of Lemon Parsley Butter. Garnish with thinly sliced green onions and minced parsley.
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