These avocado pancakes are packed with fresh blueberries, fluffy, thick and when topped with a poached egg, the perfect combination of savory and sweet.
Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
Combine the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.
Add the avocado mixture to the flour mixture and stir until just combined.
Place a bit of butter in a large skillet or griddle over medium heat.
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.
Divide pancakes into two stacks and top each with a poached or fried egg.