Avocado Pancakes with Lemon, Herbs, and Sour Cream

Gluten free pancakes made with avocado are stacked with rocket, sour cream, parmesan, capers, lemon and topped with a fried egg.
By Rebecca Thexton

QUINOA

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.

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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).

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Avocado Pancakes with Lemon, Herbs, and Sour Cream
 
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Gluten free pancakes made with avocado are stacked with rocket, sour cream, parmesan, capers, lemon and topped with a fried egg.
Author:
Recipe Type: Breakfast, Side
Cuisine: Gluten Free
Ingredients
Pancakes
  • 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
For the stack
  • 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)
Instructions
Pancakes
  1. Mix all ingredients in a large bowl and beat until it forms a batter.
  2. 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)
  3. Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to rest
For the stack
  1. Fry your eggs in a fry pan until cooked.
  2. Create your pancake stack whilst eggs are cooking.
  3. Layer a pancake, some rocket, a dollop of sour cream, sprinkle of parmesan and then another pancake on top.
  4. Once eggs have cooked, remove and top the stack with a fried egg
  5. Garnish with the shaved parmesan, cheek of lemon and dollop of sour cream on the side. Sprinkle with the basil/lemon thyme and enjoy!
Notes
The batter mixture makes 7-8 pancakes about the size of a fried egg. This is enough for 2 people. If you require more, double recipe.
 

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