Corn Pancakes with Avocado Salsa

4
Average: 4 (2 votes)
(2 votes)
Corn Pancakes with Avocado Salsa

Corn Pancakes with Avocado Salsa - Light and airy flatbread with spicy side dish.

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Health Score:
Health Score
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein14 g(14 %)
Fat15 g(13 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.5 μg(13 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate85 μg(28 %)
Pantothenic acid1.4 mg(23 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C30 mg(32 %)
Potassium904 mg(23 %)
Calcium168 mg(17 %)
Magnesium59 mg(20 %)
Iron1.9 mg(13 %)
Iodine21 μg(11 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2.8 g
Uric acid49 mg
Cholesterol109 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
80 grams
Cornmeal (polenta)
120 grams
1 generous pinch
400 milliliters
Milk (0.1% fat)
6
1
1
100 grams
Corn (drained, canned)
3 sprigs
3 sprigs
2 tablespoons
1
ripe Avocado
2 tablespoons

Preparation steps

1.

For the pancakes, separate the eggs. Stir cornmeal with flour, baking powder, egg yolks, 1 pinch of salt and milk until smooth. Let batter rest about 15 minutes.

2.

Meanwhile for salsa, rinse the tomatoes, halve, remove seeds and cut into small cubes. Peel garlic and shallot and finely chop. Drain corn well in a colander. Rinse cilantro and basil, shake dry and chop leaves.

3.

Mix tomatoes with garlic, shallot, corn, lemon juice, cilantro and basil, season with salt and pepper, let stand for about 10 minutes. Peel avocado, cut in half, remove the seed and chop the pulp small. Mix into the tomatoes. Season with salt and pepper.

4.

Beat egg whites until stiff and fold into the batter. Heat canola oil in a small nonstick pan (24 cm diameter, approximately 9 1/2 inches) and bake 8 pancakes successively at medium heat, 2-3 minutes on each side. Bake in a preheated oven at 80°C (approximately 175°F, fan 60°C or approximately 140°F), keep warm until all are finished.

5.

Serve pancakes with salsa on 4 plates.