Gluten free pancakes made with avocado are stacked with rocket, sour cream, parmesan, capers, lemon and topped with a fried egg.
By Rebecca Thexton
Sunday brunch at home can be as tasty and cheaper then going out and with no rush to finish.
I bought an abundance of avocadoes because they were cheap (got to get in while you can) so I decided to make gluten free avocado pancake stack with rocket, parmesan, capers and topped with a fried egg and sour cream. This was a great decision.
The pancakes had a green tinge to them with an avocado flavour which went perfectly with the spicy rocket, sour cream and sharp parmesan. I added some capers and lemon thyme to garnish as I love to garnish with lots of condiments.
Packed with protein, good fats and greens this brunch is a great way to start your day (unless you’re a breakfast for dinner kind of person, in which case we need to be friends immediately).
- 1 cup millet flour/spelt flour (any gluten free flour) or just plain flour
- 1 avocado, mashed
- 1 egg
- ½ cup milk
- ½ teaspoon baking soda
- 1 pinch salt
- 1 tbsp water
- 2 eggs (to fry)
- Large handful rocket leaves
- ¼ cup shaved parmesan cheese
- 100 grams sour cream
- Pinch of lemon thyme or basil
- ½ a lemon, wedged to serve
- Capers (if desired)
- Mix all ingredients in a large bowl and beat until it forms a batter.
- In a non stick fry pan, heat 1 tbsp olive oil/butter and dollop the mixture into the pan 1cm thick (channel your inner pancake skills)
- Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest
- Fry your eggs in a fry pan until cooked.
- Create your pancake stack whilst eggs are cooking.
- Layer a pancake, some rocket, a dollop of sour cream, sprinkle of parmesan and then another pancake on top.
- Once eggs have cooked, remove and top the stack with a fried egg
- Garnish with the shaved parmesan, cheek of lemon and dollop of sour cream on the side. Sprinkle with the basil/lemon thyme and enjoy!