We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Place all of the ingredients in a mixing bowl and whisk well to combine.
Store in an airtight container for up to 3 months.
Instant Pancakes:
Heat an electric griddle or frying pan to 350 degrees.
Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine. Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine. Do not try to remove all of the lumps.
Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle. Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes. Transfer to a cooling rack to hold. Repeat until all of the batter has been used. You will have 10-12 pancakes.
For the Frosting:
Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and whisk to combine.
Place a small dab of frosting on a plate and set one of the pancakes on top of it. This serves as an anchor to hold the cake in place. Spread about 1/4 cup of frosting on top of the pancake. Top with another pancake and repeat until you have 6 layers. Frost the top and sides with the frosting if desired.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.