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1
Place all of the ingredients in a mixing bowl and whisk well to combine.
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2
Store in an airtight container for up to 3 months.
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3
Heat an electric griddle or frying pan to 350 degrees.
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4
Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine.
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5
Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine.
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6
Do not try to remove all of the lumps.
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7
Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle.
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8
Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes.
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9
Transfer to a cooling rack to hold.
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10
Repeat until all of the batter has been used.
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11
You will have 10-12 pancakes.
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12
Peel and pit the avocado.
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13
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.
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14
Add the powdered sugar a little at a time and beat until smooth.
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15
Add the lemon extract and whisk to combine.
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16
Place a small dab of frosting on a plate and set one of the pancakes on top of it.
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17
This serves as an anchor to hold the cake in place.
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18
Spread about 1/4 cup of frosting on top of the pancake.
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19
Top with another pancake and repeat until you have 6 layers.
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20
Frost the top and sides with the frosting if desired.
