Avocado Pancake Stack
Ingredients
- 1 cup millet flour any gluten free flour or just plain flour ⓘ
- 1 avocado mashed ⓘ
- 3 egg 1 for pancake mix ⓘ
- 1/2 cup milk ⓘ
- 1/2 teaspoon baking soda
- 1 tablespoon water ⓘ
- 1 handful rocket leaves
- 1/4 cup shaved Parmesan cheese ⓘ
- 100 grams sour cream ⓘ
- 1 pinch lemon thyme or basil
- 1/2 lemon wedged to serve
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).