Savory Cornmeal Pancakes with Spicy Avocado Salsa

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Step 1

Wash and dry the fresh produce.

Step 2

Small dice tomatoes and transfer to a medium bowl.

Step 3

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes.

Step 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.)

Step 5

Juice lime into the bowl.

Step 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.

Step 7

Place corn in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.

Step 8

Place corn meal, flour, nutritional yeast, almond meal, baking powder, and salt in another medium bowl; whisk to combine.

Step 9

Whisk milk and maple syrup in a small bowl.

Step 10

Preheat a large skillet over medium-high heat.

Step 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.

Step 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.

Step 13

To serve, divide pancakes and salsa between plates. Enjoy!

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