In a mixing bowl, combine the flour, polenta, sugar, baking powder, baking soda, and salt. In a measuring cup, mix together the milk and egg. Pour into the dry ingredients and mix until smooth. Stir in the cheese. Let sit 10 minutes.

While the batter rests, make the avocado butter by mixing together the avocado and butter until smooth. Season with salt and refrigerate until ready to serve.

Melt a pat of butter in a pan over medium heat. Pour in 1/4 cup of batter for each pancake. Cook 1-2 minutes, or until the top is dry and bubbly. Flip and cook another 30 seconds. Repeat with remaining batter.

Serve with avocado butter and maple syrup.