Mix all the pancake ingredients in a large bowl with a bubble whisk until it is smooth, set it aside.
Now prepare the filling by beating together the mashed avocado, cream cheese, sugar and extract.
Heat a non-stick pan, add a ladle full of batter and swirl it around. After 2 minutes, turn it to the other side and cook for another 2 minutes. Repeat with the remaining batter.
Preheat the oven to 180 degree Celsius. Take a pancake and place a spoonful of filling in the middle of the pancake and close all the edges, place the pancake in baking tray, repeat with all the remaining pancakes.
Bake it in the preheated oven for 20 minutes.
Meanwhile prepare the chocolate sauce by melting the chocolate, milk and butter in a heatproof bowl placed on top of simmering pan of water. Once the chocolate and butter is melted, add the chilli flakes.
Take the pancakes out of the oven.
To serve arrange the pancakes on a serving plate and drizzle the chocolate sauce on top of it.
These pancakes can be served as a breakfast or as a light dessert.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.