2 cups low-fat buttermilk

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2 large eggs

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1 Tbsp. melted butter

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1 Tbsp. honey

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1 tsp. vanilla extract

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1 ripe, Fresh California Avocado, seeded and peeled*

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1 cup all-purpose flour

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1/2 cup whole wheat flour

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1 tsp. baking powder

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1 tsp. baking soda

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1/2 tsp. salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.