Instructions

Place the avocados and bananas into a bowl and mash well with a fork.
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Separate the two whole eggs. Add the egg yolks, honey, yoghurt and lemon zest to the avo and banana mixture and stir well to combine.
Place all the egg whites in a medium metal bowl and whisk to soft peaks. Fold the egg whites into the avocado mixture (this takes a little bit of time until fully incorporated), then add the flour, salt and baking powder.
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Heat a non-stick frying pan or wok over a medium-low heat. Add 1 tbs coconut oil to the pan and let it melt. Spoon in 1/2 cup of the batter into the pan and spread to 1cm thick circle. You can make them thicker or thinner, depending on your preference.
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Cook for about 4 minutes each side, depending on the size. Make sure your heat isn’t too high, otherwise they brown on the outside but they’re still raw on the inside.
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Serve with yoghurt, berries, nuts, lemon, sliced avo and honey as desired.
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Notes:
I used a full-cream blueberry yoghurt, but you can also use coconut or plain yoghurt. The full-cream version gives the hotcakes a lovely creamy texture.
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You can substitute the plain flour with your preferred gluten-free flour.
If the batter seems too liquid (depending on how many avocados and bananas you have added, and the size of them) you can add a tablespoon of additional flour to the mixture at a time to thicken it a bit. The batter should easily drop from the spoon, but still hold its shape in the pan.