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Avocado Pancake Stack

Avocado Pancake Stack By Rebecca Thexton, Dancing Through Sunday Makes 2 stacks (or 7-8 small pancakes) INGREDIENTS FOR THE PANCAKES 1 cup millet flour 1 avocado, mashed 1 egg 1...

Avocado Pancake Stack

Avocado Pancake Stack
By Rebecca Thexton, Dancing Through Sunday

Makes 2 stacks (or 7-8 small pancakes)

INGREDIENTS

FOR THE PANCAKES

  • 1 cup millet flour
  • 1 avocado, mashed
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 tbsp water

 

FOR THE STACK

  • 2 eggs (to fry)
  • Large handful rocket leaves
  • 1/4 cup shaved parmesan
  • 100 grams sour cream
  • Pinch of lemon thyme or basil
  • 1/2 a lemon wedge, to serve
  • Capers (if desires, for topping)

 

METHOD

FOR THE PANCAKES

1. Mix all ingredients in large bowl and beat until forms a batter.
2. In non-stick frypan, heat 1 tbsp olive oil/butter and dollop pancake mixture in pan (approx. 1 cm thick- channel you inner pancake skills!)
3. Fry for 3-4 minutes on each side or until browned and cooked. Remove and set aside on paper towel.

FOR THE STACK

1. Fry you eggs in pan.
2. Create your stack whilst eggs are cooking. Layer a pancake, some rocket, dollop sour cream, sprinkle parmesan and the layer another pancake on top. Repeat.
3. Once eggs are cooked, remove and top each stack with an egg. Garnish with shaved parmesan, lemon, and another dollop of sour cream on the side. Sprinkle basil or thyme on top.

NOTES

The batter makes 7-8 pancakes about the size of a fried egg- enough for 2 people. Double the recipe if you are feeding more.