Name: Savory Cornmeal Pancakes with Spicy Avocado Salsa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 1 ½ cups frozen corn; 3 jalapeño peppers; 1 ½ limes; ½ cup nutritional yeast flakes; 2 ¼ cups polenta (cornmeal); 6 tomatoes; 710 ml whole milk; all-purpose flour; almond meal/flour; baking powder; butter, unsalted; chili powder; cumin, ground; pure maple syrup; salt

Savory Cornmeal Pancakes with Spicy Avocado SalsaSavory Cornmeal Pancakes with Spicy Avocado Salsa — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

1 ½ cups frozen corn

3 jalapeño peppers

1 ½ limes

½ cup nutritional yeast flakes

2 ¼ cups polenta (cornmeal)

6 tomatoes

710 ml whole milk

all-purpose flour

almond meal/flour

baking powder

butter, unsalted

chili powder

cumin, ground

pure maple syrup

salt

Instructions

Wash and dry the fresh produce.

Small dice tomatoes and transfer to a large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes.

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.)

Juice limes into the bowl.

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.

Place corn in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.

Place corn meal, flour, nutritional yeast, almond meal, baking powder, and salt in another large bowl; whisk to combine.

Whisk milk and maple syrup in a medium bowl.

Preheat a large skillet over medium-high heat.

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.

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.

To serve, divide pancakes and salsa between plates. Enjoy!

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