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Avocado Pancakes with Lemon, Herbs, and Sour Cream

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.

avocado-pancakes-4

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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  • Author: Rebecca Thexton
  • Total Time: 25 mins

Description

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


Ingredients

Scale

Pancakes

  • 1 cup millet flour/spelt flour (any gluten free flour) or just plain flour
  • 1 avocado, mashed
  • 1 egg
  • 1/2 cup milk
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 tbsp water

For the stack

  • 2 eggs (to fry)
  • Large handful rocket leaves
  • 1/4 cup shaved parmesan cheese
  • 100 grams sour cream
  • Pinch of lemon thyme or basil
  • 1/2 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.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Side
  • Cuisine: Gluten Free

 


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