Spelt and Sweetcorn Pancakes Recipe

Makes 16 pancakes
30 minutes



  • 350g of sweetcorn, tinned
  • 2 eggs
  • 100g of spelt flour
  • 1 tsp bicarbonate of soda
  • 75ml of milk
  • 4 dashes of Tabasco
  • 2 spring onions, finely chopped
  • 1/2 red chilli, deseeded and finely diced
  • 1 handful of coriander, chopped
  • salt
  • pepper


  • 300g of cherry tomatoes, quartered
  • 1/2 red onion, finely chopped
  • 1 handful of coriander, chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1 lime
  • 2 avocados
  • flaky sea salt
  • pepper


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