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Pikkon Lee
By Pikkon Lee

Savory Cornmeal Pancakes with Spicy Avocado Salsa

Updated at: Thu, 17 Aug 2023 10:04:56 GMT

Nutrition balance score

Great
Glycemic Index
54
Low
Glycemic Load
35
High

Nutrition per serving

Calories384.5 kcal (19%)
Total Fat11.1 g (16%)
Carbs63.8 g (25%)
Sugars4.7 g (5%)
Protein11.3 g (23%)
Sodium682.4 mg (34%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Wash and dry the fresh produce.
Step 2
Small dice tomatoes and transfer to a medium bowl.
Step 3
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes.
Step 4
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Step 5
Juice lime into the bowl.
Step 6
Halve and pit the avocados; scoop out with a spoon and small dice. Add to the bowl along with spices and gently stir to combine the salsa. Set aside.
Step 7
Place corn in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.
Step 8
Place corn meal, flour, nutritional yeast, almond meal, baking powder, and salt in another medium bowl; whisk to combine.
Step 9
Whisk milk and maple syrup in a small bowl.
Step 10
Preheat a large skillet over medium-high heat.
Step 11
While the skillet heats up, create a well in the center of the flour mixture. Add the milk mixture and corn; whisk until just combined.
Step 12
Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, use a ⅓-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.
Step 13
To serve, divide pancakes and salsa between plates. Enjoy!
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