Avocado Pancakes

3 eggs
3/4 cup of milk
1 avocado, cut into chunks
Zest of 1 lime
Juice of 1 lime
2 tablespoons of butter, melted
1 cup of cornmeal
1/4 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt

In a medium-sized bowl, whisk the eggs and set aside.
In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir to combine. The batter will be thick.
Heat a fry pan to medium-high heat. Spoon 2 tablespoons of batter into the fry pan and smooth it into a round shape. Repeat until you have used all your batter. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
Serving suggestion: top a hot pancake with some fresh salsa and a spoonful of the sour cream.