1. In a mixing bowl, combine 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt.
2. In a separate bowl, whisk together 1 cup of milk, 1 teaspoon of vanilla extract, and 2 eggs.
3. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
4. Gently fold in 1 cup of cooked corn kernels and 1/2 cup of mashed avocado.
5. Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. Serve the pancakes with a handful of fresh marionberries on top.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 150 | 5g | 25g | 3g |
| Total | 5g | 25g | 3g |
