Peel the avocado, remove the pit and mash it with a fork until creamy.
Finely chop the bell pepper, tomato and onion for a fresh, even filling.
Combine the vegetables with the avocado, then season with salt, black pepper, coriander or cilantro and lemon juice.
Mix rolled oats, eggs and milk in a bowl until the texture becomes smooth and cohesive.
Check the batter and add a splash of milk if it feels too thick.
Split the mixture into two equal portions for uniform pancakes.
Warm a lightly oiled skillet over medium heat.
Cook each pancake for 2–3 minutes per side until golden and fully set.
Spread the avocado filling generously over the warm pancakes.
Serve with fresh cucumber slices for a refreshing contrast.