Avocado pancake stack

I bought an abundance of avocados because they were cheap, so I decided to make a gluten-free avocado pancake stack with rocket, Parmesan and capers, topped with a fried egg and sour cream. This was a great decision. The pancakes had a green tinge and 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).

Credit: Rebecca Thexton

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Pancakes

• 1 cup millet flour (or gluten-free flour)
• 1 avocado, mashed
• 1 egg
• ½ cup milk
• ½ tsp baking soda
• 1 pinch salt
• 1 tbsp butter

Eggs

• 1 tbsp butter
• 2 eggs

To serve

• large handful rocket leaves
• 100 g sour cream
• ¼ cup Parmesan cheese, shaved
• lemon, cut into wedges
• 1 tsp lemon thyme or basil, finely sliced
• 1 tbsp capers 

Instructions

Mix all pancake ingredients (except butter) with 1 tablespon of water in a large bowl and beat until it forms a batter. In a non-stick fry pan, heat the butter on medium-high heat and add a dollop of the mixture into the pan. It should be about 1 cm thick and as wide as a fried egg. Fry for 3-4 minutes on each side or until browned and cooked through. Remove and set on a paper towel. Cook the rest of the batter in the same way, set them aside.

To cook the eggs, add the butter to the pan and fry both eggs for 2 minutes or until cooked to your liking.

Now create the pancake stacks. For each plate, layer a pancake, some rocket, a dollop of sour cream, sprinkle of Parmesan and then another pancake. Top the stacks with a fried egg each, garnish with the shaved Parmesan, lemon cheeks and extra sour cream on the side. Sprinkle with fresh herbs and capers and enjoy!

Recipe from Dancing Through Sunday by Rebecca Thexton, with photographs by Rebecca Thexton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.