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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 700 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 small bunch cilantro
  • 1 cup frozen corn
  • 2 jalapeño peppers
  • 1 lime
  • ¼ cup nutritional yeast flakes
  • 1 ½ cups polenta (cornmeal)
  • 4 tomatoes
  • 16 fl oz whole milk
  • all-purpose flour
  • almond meal/flour
  • baking powder
  • butter, unsalted
  • chili powder
  • cumin, ground
  • pure maple syrup
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 4 tomatoes
    • 1 small bunch cilantro
    • 2 jalapeño peppers
    • 1 lime
    • 2 avocados
  2. Small dice tomatoes and transfer to a medium bowl.
  3. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes.
  4. Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  5. Juice lime into the bowl.
  6. Halve and pit the avocados; scoop out with a spoon and small dice. Add to the bowl along with spices and gently stir to combine the salsa. Set aside.
    • ½ tsp chili powder
    • ½ tsp salt
    • ¼ tsp cumin, ground
  7. Place corn in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.
    • 1 cup frozen corn
  8. Place corn meal, flour, nutritional yeast, almond meal, baking powder, and salt in another medium bowl; whisk to combine.
    • 1 ½ cups polenta (cornmeal)
    • 1 cup all-purpose flour
    • ¼ cup nutritional yeast flakes
    • ¼ cup almond meal/flour
    • 1 tbsp baking powder
    • ⅛ tsp salt
  9. Whisk milk and maple syrup in a small bowl.
    • 16 fl oz (2 cups) whole milk
    • 4 tsp pure maple syrup
  10. Preheat a large skillet over medium-high heat.
  11. While the skillet heats up, create a well in the center of the flour mixture. Add the milk mixture and corn; whisk until just combined.
  12. Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, use a ⅓-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.
    • 4 tsp butter, unsalted
  13. To serve, divide pancakes and salsa between plates. Enjoy!

Nutrition per Serving

Calories
700
Fat
28g
Net Carbs
83g
Protein
20g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • stirring spoon
  • whisk or fork