Today I present you with another Jamaican recipe from my Caribbean special. These create a super healthy breakfast or even dessert and are just lip smackingly good! Once they are paired with the ice cream it creates a dream combination - how can you go wrong with delicious avocado ice cream anyway!?! I can't believe these are the first pancakes I have posted on the website considering my love for them, but somehow they are! So I hope that you enjoy these delicious bites of goodness, and if you get a chance this weekend make sure you try them out!

This is another recipe taken from my latest Nourish Magazine spread which you can find in Coles, Woolworths and news agencies across Australia. Alternatively if you're not in Australia, you can make sure you're subscribed to the website to receive a new recipe from this feature in your mail box each week!

Serves 4
Cooking time: 15 minutes
Prep time: 30 minutes

Ingredients

For the ice cream
2 avocados (ripe)
1 400ml tin coconut cream
200ml coconut milk
1/2 cup coconut sugar
Zest and juice 1 lime
1/4 tsp salt

For the pancakes
2-3 ripe bananas (mashed)
1 egg (or flax egg)
2 cups white spelt flour or buckwheat flour
1 tsp cinnamon
1 tbsp baking powder
1/2 cup coconut sugar
1/4 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp vanilla paste
1/2 cup coconut milk

+ toasted shredded coconut to serve

Method
To begin, add in all avocado ice cream ingredients into a blender. Blitz on high speed until smooth and transfer mixture into an ice cream maker for 15 minutes or until set. Place into the freezer and set aside until needed. If not using for a few hours, take out 10 minutes before serving.

To make the pancakes simply place all ingredients into a bowl and mix together. Spoon into a non stick fry pan (greased with coconut oil) over a medium-high heat and cook the pancakes a few at a time. Cook for 2-3 minutes on each side or until golden. Pancakes will puff up slightly due to baking powder and are quite thick so may require extra time. Serve pancakes immediately whilst still warm.

To serve simply plate a few pancakes on each plate with a scoop of ice cream and toasted coconut.

Jamaican Banana Fritters with Avocado & Lime Ice Cream