Sweetcorn mini pancakes with avocado salad
Published: December 19, 2014 at 2:28 PM
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Serves 4
A little effort
Total time: 30 mins
0 reviews
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This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Mini sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes
Vegetarian
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Try these mini pancakes, then check out our American pancakes, savoury pancakes, potato pancakes, sourdough pancakes and more pancake recipes.
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Ingredients
Nutrition
-
100g plain flour
-
1 tsp baking powder
-
1 egg
beaten
-
150ml milk
-
1 large tin (about 340g) sweetcorn
drained
-
4 spring onions
chopped (use the green bits as well)
-
1 avocado
cut into small chunks
-
150g cherry tomatoes
halved
-
¼ cucumber
cut into small chunks
-
sunflower oil
Nutrition: per serving
- kcal279
- fat9.5g
- saturates1.6g
- carbs42.5g
- fibre3.5g
- protein8.5g
- salt0.96g
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Method
-
step 1
Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
Put 3-4 pancakes on a plate and serve the avocado salad on top.
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