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Avocado Pancakes

By Bec Thexton


Melbourne, VI, AU

 Melbourne, VI

Recipe Level

Prep Time

20 Mins

Cook Time

30 Mins




About Recipe

Gluten free avocado pancakes with parmesan, sour cream, rocket and topped with a fried egg.


1 cup millet 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

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)

Cooking Procedure


n n n Mix all ingredients in a large bowl and beat until it forms a batter.n n 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)n n Fry for 3-4 minutes on each side or until browned and cooked. Remove and set on a paper towel to restn nnn n For the stackn n n Fry your eggs in a fry pan until cooked.n n Create your pancake stack whilst eggs are cooking.n n Layer a pancake, some rocket, a dollop of sour cream, sprinkle of parmesan and then another pancake on top.n n Once eggs have cooked, remove and top the stack with a fried eggn n Garnish with the shaved parmesan, cheek of lemon and dollop of sour cream on the side. Sprinkle with the basil/lemon thyme and enjoy!n n  n nnn  n


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