Avocado Pancake Stack Recipe

Name: Avocado Pancake Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
4
Fry your eggs in a fry pan until cooked.
5
Create your pancake stack whilst eggs are cooking.
6
Layer a pancake, some rocket, a dollop of sour cream, sprinkle of parmesan and then another pancake on top.
7
Once eggs have cooked, remove and top the stack with a fried egg
8
Garnish with the shaved parmesan, cheek of lemon and dollop of sour cream on the side. Sprinkle with the basil/lemon thyme and enjoy!

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Avocado Pancake Stack falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Avocado Pancake Stack

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