Avocado Pancake Stack Topped with a Fried Egg

Rebecca Thexton


1cup gluten-free flour (millet or spelt), or regular flour, if preferred
1 ripe avocado, mashed
1 egg
1/2cup milk
1/2teaspoon baking soda
1pinch salt
1tablespoon water
For the stack
2 eggs
1 large handful of rocket (arugula) leaves
1/2cup shaved Parmesan cheese
1/2cup sour cream
lemon thyme or basil (to garnish)
1/2 lemon wedge (to serve)
capers (optional)


  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.
For the stack:
  1. Fry your eggs in a fry pan until cooked to desired doneness.
  2. Create your pancake stack whilst eggs are cooking.
  3. Layer a pancake, some rocket, a dollop of sour cream, sprinkle of parmesan and then another pancake on top.
  4. Once eggs have cooked, remove and top the stack with a fried egg.
  5. Garnish with the shaved parmesan, cheek of lemon and dollop of sour cream on the side. Sprinkle with the basil/lemon thyme and enjoy!
Note: The batter mixture makes 7-8 pancakes about the size of a large fried egg. This is intended to serve two people. If you require more, double the recipe.

This recipe from Honest Cooking was republished with permission. It originally appeared as Avocado Pancake Stack on Dancing Through Sunday

Avocado Recipes

Rebecca Thexton