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Sweetcorn mini pancakes with avocado salad

  • serves 4
  • A little effort

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

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Try these mini pancakes, then check out our American pancakessavoury pancakespotato pancakes, sourdough pancakes and more pancake recipes.

Watch our 20-second video for the easiest way to stone an avocado…

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Ingredients

  • plain flour 100g
  • baking powder 1 tsp
  • egg 1, beaten
  • milk 150ml
  • sweetcorn 1 large tin (about 340g), drained
  • spring onions 4, chopped (use the green bits as well)
  • avocado 1, cut into small chunks
  • cherry tomatoes 150g, halved
  • cucumber ¼, cut into small chunks
  • sunflower oil

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.

Nutritional Information

  • Kcals 279
  • Fat 9.5g
  • Saturates 1.6g
  • Carbs 42.5g
  • Fibre 3.5g
  • Protein 8.5g
  • Salt 0.96g
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