Spelt and sweetcorn pancakes with avocado and salsa


These quick and easy savoury pancakes make a delicious healthy brunch. Using spelt flour adds a nutty flavour which complements the sweetcorn, creamy avocado and vibrant lime-spiked salsa. Why not add a poached egg too if you fancy it!

First published in 2020







Place half of the sweetcorn in a food processor with the eggs, flour, bicarbonate of soda, milk and Tabasco and blend to a batter
Stir through the other half of the sweetcorn with the spring onions, chilli and coriander and season the mixture with salt and pepper. Leave the batter to rest in the fridge whilst you prepare the avocado and salsa
To make the salsa, place the chopped tomatoes, red onion, chilli and coriander in a bowl and season with lime juice, salt and pepper
Peel and de-stone the avocados then place in a bowl and mash with the back of a fork. Taste and season with lime juice and plenty of flaky sea salt
Now you are ready to cook the pancakes. Place a large frying pan over a medium heat. Add a splash of oil and spoon in the batter (about 1.5 dessert spoons of mixture per pancake). Turn down to a low heat and fry for 3 or 4 minutes
Use a spatula to flip the pancakes and fry for a further minute or so. You’ll need to work in batches, so keep the cooked pancakes in a low oven to keep them warm
Serve up warm with the smashed avocado and salsa

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