Spelt and sweetcorn pancakes with avocado and salsa
by GBC Kitchen

Ingredients

Fruit & Vegetables

  • 350g of sweetcorn, tinned
  • 2 spring onions, finely chopped
  • 1/2 red chilli, deseeded and finely diced
  • 300g of cherry tomatoes, quartered
  • 1/2 red onion, finely chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1 lime
  • 2 avocados

Dairy

  • 2 Freshlay Farms Golden Yolker® eggs
  • 75ml of milk

Store Cupboard

  • 100g of spelt flour
  • 1 tsp bicarbonate of soda
  • 4 dashes of Tabasco
  • salt
  • pepper
  • flaky sea salt
  • pepper

Salad & Fresh Herbs

  • 1 handful of coriander, chopped
  • 1 handful of coriander, chopped