In a bowl, whisk together flour, baking powder, salt and cinnamon.

Make a well in the dry ingredients.

Halve the avocado. Scoop out flesh and mash with a fork. Add this to the bowl along with olive oil, maple syrup and milk.

Mix in along with the dry ingredients until you get a pancake batter of thick pouring consistency.

Place a small piece of butter on a non stick tava / flat pan, and lightly grease the surface of the pan. Using a kitchen paper, rub it over the surface uniformly.

Pour 2 tablespoons of batter per pancake. Don’t spread it out. Allow it to settle into its own shape, nudging gently with the spatula if needed to get a more uniform round shape. You can make 3-4 pancakes simultaneously on a 10" tava.

Let this cook on medium flame for around 1-2 minutes or until you see bubbles around the circumference of the pancake. Flip over and cook for another 30-45 seconds. Both sides will be lightly golden brown and the pancake would have puffed to double the height.

Remove onto a platter. Use up the remaining batter similarly. Drizzle some more maple syrup over the top and serve warm.